• 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 kombu
  • 60 grams rutabaga (peeled and cut into eighths)
  • 200 grams dashi (Yeast)
  • 30 grams butter
  • salt (To taste)
  • pepper (To taste)


  1. 1. 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
  2. 2. Then, cook pork sous vide at 140°F for 24 hours
  3. 3. Remove pork from vacuum bag; sear in pan and rest for 10 minutes before slicing
  4. 4. For the Yeast Dashi: Vacuum-seal ingredients at medium pressure and steam at 71°C for 90 minutes
  5. 5. 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
  6. 6. For the Cherry Miso: Vacuum-seal cherries and miso at high pressure; let sit for 1 week
  7. 7. Remove and blend in a blender until smooth
  8. 8. 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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