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Beer Mash-Fermented Pork Shoulder with Rutabaga, Yeast and Cherry
PORK FOODSERVICE13Ingredients
85Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 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)
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Directions
- 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. Then, cook pork sous vide at 140°F for 24 hours
- 3. Remove pork from vacuum bag; sear in pan and rest for 10 minutes before slicing
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