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Categories:
pork loin garlic red miso kasu neutral oil shallot butter lacinato kale pork stock salt pepper cherries white miso
Viewed: 48 - Published at: 4 years agoIngredients
- 1/2 pound boneless pork loin cleaned
- 1 tablespoon roasted garlic
- 1 tablespoon red miso
- 1 1/4 cups kasu
- neutral oil As needed
- 1 shallot medium, minced
- 2 tablespoons butter
- 2 cups lacinato kale de-stemmed, torn
- 1/2 cup pork stock
- salt
- pepper
- 1 1/2 cups cherries pitted and quartered
- 1 cup white miso
Method
- 1. For the Pork: Blend the garlic, miso, and Kasu in a food processor, adding neutral oil as needed to blend until well mixed.
- 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.
- 3. Place the bagged pork in a water bath and cook at 54°C for 4 hours.
- 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.
- 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.
- 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.
