Beer Mash-Fermented Pork Shoulder with Rutabaga, Yeast and Cherry

Pork Foodservice
Beer Mash-Fermented Pork Shoulder with Rutabaga, Yeast and Cherry


250 grams boneless pork shoulder (cleaned)
50 grams garlic (4-year-old, and red barley miso)
300 grams beer mash
700 grams cherries (pitted and quartered)
400 grams white miso
1,000 grams rutabaga
30 grams yeast (toasted)
30 grams konbu
60 grams rutabaga (peeled and cut into eighths)
200 grams dashi (Yeast)
30 grams butter
salt (To taste)
pepper (To taste)


11. For the Pork Shoulder: Blend garlic miso mixture and beer mash in a food processor until well mixed. Rub pork with mix and vacuum-seal at high pressure; leave for 3 weeks
22. Then, cook pork sous vide at 140°F for 24 hours
33. Remove pork from vacuum bag; sear in pan and rest for 10 minutes before slicing
44. For the Yeast Dashi: Vacuum-seal ingredients at medium pressure and steam at 71°C for 90 minutes
55. For the Rutabaga: Place cut rutabaga in vacuum-seal bag with Yeast Dashi (from recipe above) and seal at high pressure. Cook in water bath at 84°C for 12 hours, then remove to sauté pan, caramelize with butter and season with salt and pepper
66. For the Cherry Miso: Vacuum-seal cherries and miso at high pressure; let sit for 1 week
77. Remove and blend in a blender until smooth
88. To serve: Slice one thick 100 g. slice of pork, lay flat on plate, and place Rutabaga and a dot of Cherry Miso next to pork
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