Brining the tongue: Make sure you scrub the tongue well in clean water and soak for three hours. In a heavy pot add brown sugar, white miso paste, kosher salt, juniper berries, cloves, black peppercorns, bay leaves and water. Bring to the boil and stir until sugar and salt are dissolved. Remove from heat and allow to cool. Pour over cleaned pigs tongue in a non-reactive container. Weigh the tongue down with a ceramic plate so that it is completely submerged in the brine. Cover and refrigerate for seven days.
Sous vide tongue: Put the tongue in the vacuum bag and surround with the vegetables of your choice. Then add as much stock as possible (to make the skinless cooling stage easier). Add the aromatics and seasonings and seal on a loose (soup) setting. Set the water bath for 78ºC and let cook for 12 hours. When the time is up, remove the tongue from the bag and gently remove the skin. If you have enough broth to submerge the tongue in a small container during cooling, great. If not, wrap it in some cheesecloth, turn it over in the broth to soak it, then let it cool in the liquid and keep turning occasionally to keep the cloth wet. Follow the same instructions as the traditional method after the cooling stage.
Pork fat curd: To form a syrup with water and sugar, reach room temperature, add yogurt and liquid pork fat and mix with thermomix for eight minutes to obtain a homogeneous mixture. Store in refrigerator. To serve Cut the tuna pieces (belly and grade A) into 4cm by 4cm chunks, some on a slant. Please see picture they don’t have to be even, roughly 9 pieces each person again with the tongue cut roughly the same thickness. Season all with salt, dress with olive oil, spread the pork fat curd on the plate arrange as picture, serve. * Suggest serving with smokey salt; blitz in a spice blender equal amounts of toasted brown sugar, dashi and sesame.