Fermented Pork With Greens, Cherry Miso

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   1. For the Pork: Blend the garlic, miso, and Kasu in a food processor, adding neutral oil as needed to blend until well mixed.

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   2. Rub the pork with the blended fermentation mix and add any additional excess mix to the bag. Vacuum seal at high pressure and leave in a cool, dark place for 3 weeks.

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   3. Place the bagged pork in a water bath and cook at 54u00b0C for 4 hours.

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   4. Remove the pork from the vacuum bag and remove the marinade, fermenting paste. Heat neutral oil in a pan over high heat and sear the pork on all sides. Let the pork rest for 10 minutes before slicing.

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   5. For the Kale: In a saute pan, melt the butter and sweat the shallots until they begin to look translucent. Add the kale into the pan and cook for a few minutes. Deglaze the pan with pork stock and season to taste.

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   6. For the Cherry Miso: Place the cherries and miso into a vacuum bag and seal at high pressure. Let sit for 1 week in a cool and dry place. Remove the cherries and miso from the bag and blend in a blender until smooth.

* Per serving · 4 servings · Values may vary.