Pickled Pork Tongue, Cider Braised Pig Cheek & Crispy Tail

Heather & Mitch's entree, Pork Three Ways.


6 pork tongues

12 pork cheeks, trimmed

6 pork tails

Olive oil

250g butter

Pickling spices

6 fermented apples

1 onion, peeled and diced

4 bay leaves

500ml cider

1 stalk celery, washed and diced

6 cloves garlic

Salt & pepper

4 zucchinis, washed and thinly sliced

250g gruyere cheese

1 bunch parsley

10 potatoes

1 bunch baby radishes

4 carrots

1 cup juniper berries

1 cup sugar

Canola Oil

Apple cider vinegar


1. Make a braising liquor by placing onion, fennel, carrot, celery and juniper into a pot. Season and add tongue and tail. Cover with water and bring to the boil. Return to a simmer and cook for 2 hours, until meat is tender. Remove the meat and place into a bowl. Peel the tongue and slice.

2. Season the pork cheeks and place into a large pan with a drizzle of olive oil. Cook over a high heat and colour all sides. Add butter and baste. Then place into a large pot and cover with cider. Add juniper and thyme. Bring to the boil and return to a simmer. Cook for 1-2hrs until tender. 

3. Make a pickle with equal parts of vinegar and water and 8% salt. Bring to the boil and remove. Set aside for the zucchinis.

4. Slice and serve tongue with vinaigrette. Pull the tail and mix w potato, cheese and crumb and fry.

5. Make apple aioli with purée and cider vinegar.

6. Make cucumber pickle and add to baby leaves. 

7. Fry the croquette.