Beer Mash-Fermented Pork Shoulder With Rutabaga, Ye

Name: Beer Mash-Fermented Pork Shoulder With Rutabaga, Yeast And Cherry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9/16 pound boneless pork shoulder cleaned; 5 7/8 tablespoons garlic 4-year-old, and red barley miso; 2/3 pound beer mash; 5 1/16 cups cherries pitted and quartered; 1 7/16 cups white miso; 7 11/16 cups rutabaga; 2 1/2 tablespoons yeast toasted; 6 tablespoons kombu; 7 3/8 tablespoons rutabaga peeled and cut into eighths; 7/8 cup dashi Yeast; 2 1/8 tablespoons butter; salt To taste; pepper To taste

Servings: persons

9/16 pound boneless pork shoulder cleaned
5 7/8 tablespoons garlic 4-year-old, and red barley miso
2/3 pound beer mash
5 1/16 cups cherries pitted and quartered
1 7/16 cups white miso
7 11/16 cups rutabaga
2 1/2 tablespoons yeast toasted
6 tablespoons kombu
7 3/8 tablespoons rutabaga peeled and cut into eighths
7/8 cup dashi Yeast
2 1/8 tablespoons 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 140u00b0F 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 71u00b0C 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 84u00b0C for 12 hours, then remove to saute 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

241

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 9/16 pound boneless pork shoulder cleaned, 5 7/8 tablespoons garlic 4-year-old, and red barley miso, 2/3 pound beer mash, 5 1/16 cups cherries pitted and quartered, and more.

Yes, Beer Mash-Fermented Pork Shoulder With Rutabaga, Yeast And Cherry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beer Mash-Fermented Pork Shoulder With Rutabaga, Yeast And Cherry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions