Pork tongue with sauce gribiche

Ingredients

• 4 pieces fresh pork tongue
• 10 cl white vinegar
• 4 pieces seasonal carrot
• 1 piece leek
• 1 piece celery stalk
• 1 piece yellow onion
• 3 pieces whole cloves
• 3 cloves garlic clove
• 2 leaves dried bay leaf
• 3 sprigs fresh thyme sprig
• 25 g coarse gray sea salt
• 12 pieces black peppercorns
• 800 g firm-fleshed Charlotte potato
• 4 pieces fresh free-range egg
• 2 tbsp strong Dijon mustard
• 20 cl standard refined sunflower oil
• 2 tbsp white wine vinegar
• 30 g capers in vinegar
• 50 g cornichons in vinegar
• 3 sprigs fresh tarragon
• 3 sprigs fresh chervil
• 10 sprigs fresh chives
• 1 pinch fine sea salt
• 1 pinch ground white pepper

Method

1. Soak the pork tongues in a large container of very cold water with the white vinegar for thirty minutes to eliminate residual blood and impurities, then rinse them thoroughly under running water.
2. Place the tongues in a large Dutch oven, cover them generously with cold water, and bring to a rolling boil. Let blanch for five minutes, removing the gray foam on the surface with a skimmer, then drain the tongues and carefully rinse the Dutch oven.
3. Return the tongues to the cleaned Dutch oven and cover with fresh water up to two centimeters above the meat. Add the peeled carrots, the washed and tied leek, the celery stalk, the yellow onion pierced with whole cloves, the peeled and crushed garlic cloves, the bouquet garni made of thyme and bay leaf, as well as the coarse gray sea salt and black peppercorns.
4. Bring to a gentle simmer over medium heat, then reduce the heat to the lowest setting to maintain a steady, light simmer without boiling hard. Cover three-quarters of the way and let poach slowly until the meat is tender and a knife blade pierces the thickest part without any resistance.
5. While the meat simmers, place the whole unpeeled potatoes in a pot of cold salted water. Simmer gently until they are tender in the center, drain them, carefully remove the thin skin, and keep them warm under a clean towel.
6. Plunge the whole eggs into a small pot of boiling water and cook them for nine minutes to get perfect hard-boiled eggs. Immediately transfer them to a bowl of ice water to stop the cooking completely, peel them once cooled, then carefully separate the yolks from the whites.
7. Place the hard-boiled egg yolks in a mixing bowl and crush them very finely with a fork or through a fine mesh sieve. Stir in the strong Dijon mustard, fine sea salt, and ground white pepper until a smooth paste forms.
8. Whisk vigorously while pouring in the standard refined sunflower oil in a very fine and steady stream, exactly as if making mayonnaise, until the emulsion takes body, thickens, and becomes quite glossy.
9. Pour in the white wine vinegar while continuing to whisk to loosen the emulsion and give it its coating consistency as well as its characteristic bright note.
10. Chop the cooked hard-boiled egg whites with a knife into even, small dice. Very thinly slice the cornichons, chop the drained capers, then finely mince the fresh tarragon, fresh chervil, and fresh chives.
11. Gently fold the chopped egg whites, cornichons, capers, and aromatic herbs into the emulsified sauce with a wooden spoon. Taste and adjust the seasoning if necessary.
12. Remove the pork tongues from the steaming court-bouillon and place them on a cutting board. Score the base and pull firmly to peel the thick, rough white skin while the meat is still very hot, then trim the small cartilaginous attachments located under the tongue.
13. Slice the still-warm tongue into even slices about eight millimeters thick. Distribute the slices onto warm plates with the potatoes and the carrots from the broth cut on a bias, then generously coat the warm meat with the cool sauce gribiche.

Nutrition

Per serving

Energy

782.1 kcal

Protein

17.06 g

Carbohydrate

42.63 g

Fat

59.92 g

Fibre

7.05 g

Calcium

67.33 mg

Iron

2.11 mg

Magnesium

36.26 mg