RecipesAustin Howard

Pickled Pork Tongue

RecipesAustin Howard
Pickled Pork Tongue

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Pickled Pork Tongue

Makes 3 tongues

Brine

- 4 quarts water
- 8 ounces kosher salt
- 4 ounces turbinado sugar
- 1 tablespoon whole black peppercorns
- 1 tablespoon whole mustard seeds
- 4 allspice berries    
- 3 bay leaves, cracked
- 2 juniper berries
- 10 cloves garlic, crushed

To make brine, bring the first 3 ingredients to a boil. While you're waiting on that to boil, tie the rest of the ingredients in a piece of cheese cloth. When the water boils, drop the cloth with the rest of the ingredients into the pot and remove pot from heat. Let cool to room temperature. You may add some ice cubes if time to cool isn't available. Once brine is cooled, place the tongues in a container and pour the brine over them. Place the container in the refrigerator for at least 24 hours.

Cooking liquid

- 2 quarts pork broth
- 1/2 cup dry white wine
- 2 tablespoons kosher salt

Place ingredients in a large stock pot and bring to a simmer. Rinse tongues and add to stock pot, making sure they're completely submerged. Add water as needed. Let the tongues simmer for 2 1/2 to 3 hours, until they can be pierced with the tip of a knife. Remove pot from heat and let tongues cool in the cooking liquid.

Pickling liquid

- 2 cups cider vinegar
- 1 tablespoon sugar
- 1/2 tablespoon kosher salt
- 2 allspice berries
- 1 teaspoon whole black peppercorns
- 3 cloves garlic, skin on, crushed
- 1 yellow onion, sliced thin

Combine all ingredients in a sauce pan and bring to a simmer. Let the mixture simmer for 10 minutes to allow the flavor of the onion and garlic to be released. Place the tongues in a container and pour the mixture over them. Let them rest in the refrigerator for 2 days to fully macerate. The tongues then should be stored in pickling liquid in the refrigerator and eaten within 2 weeks.


Austin Howard is an aircraft mechanic turned butcher who dreams of opening his own barbecue restaurant. He’s presently at The Curb Market in Crosstown Concourse and does small catering jobs on the side.

Austin Howard is an aircraft mechanic turned butcher who dreams of opening his own barbecue restaurant. He’s presently at The Curb Market in Crosstown Concourse and does small catering jobs on the side.