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Pork tongue a la ravigote


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Braised pigs tongue


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Place the tongues, thyme, bay leaf and clove in a large heavy based pan and cover with water
Bring to the boil and reduce to gently simmer. Cover with a lid and cook slowly for 4 hours. To test whether the tongue is ready, pierce gently with a knife, it should go through the flesh easily
Allow the tongue to cool slightly in the water and while it is still warm, strain and peel away the layer of skin. Slice, cover with cling film and set aside until required
Prepare the ravigote at the last minute, so you get the best out of the fresh herbs. Mix all the ingredients in a small bowl and season to taste
To plate, warm the tongue gently so that reaches a luke-warm temperature. Place the slices onto plates and spoon the ravigote sauce on top. Serve immediately
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