Fermented Pork with Greens, Cherry MisoPrint Recipe
- 1/2 pound boneless pork loin cleaned
- 1 TBL roasted garlic
- 1 TBL red miso
- 1 1/4 cups kasu *
- As needed neutral oil
- 1 medium shallot minced
- 2 TBL butter
- 2 cups lacinato kale de-stemmed, torn
- 1/2 cup pork stock
- To taste salt and pepper
- 1 1/2 cups cherries pitted and quartered
- 1 cup white miso
- For the Pork: Blend the garlic, miso, and Kasu in a food processor, adding neutral oil as needed to blend until well mixed.
- 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.
- Place the bagged pork in a water bath and cook at 54°C for 4 hours.
- 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.
- For the Kale: In a sauté 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.
- 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.
*Kasu are the lees leftover from sake production. Kasu can be purchased from sake manufacturers as well as online.
To Plate: Place kale on plate, add a thick slice of pork and top with cherry miso.
Recipe courtesy of Justin Carlisle