Potatoes & herbs
The first thing to begin cooking are the yukon gold potatoes, which simmer with bay leaves and thyme. Chef Jernmark is liberal in his use of herbs throughout the recipe, turning this meat and potatoes dish into something much more fragrant.
This cut of Berkshire pork shoulder has already soaked in brine overnight before being trimmed into logs and trussed.
The pig is dressed
The pork is dressed with a large handful of thyme, bay leaves, peppercorns, and chicken stock.
Into the water bath
The pork is vacuum-sealed along with the stock and aromatics and placed in a water bath to cook for 12 hours at 85°C (185°F).
The meat hangs out in the water bath until it's cooked through.
Rosehips for the rosehip jus. Rosehips are not the petals, but rather the fruit of the rose plant, which are usually used in their dried form.
The vividly fresh granny smith apple juice.
Ready to grill
Chunks of wood are heated on an open flame until they're red-hot and smoldering.
The seasoned sous vide pork sits glistening in a fresh coat of thyme oil before it gets charred on the grill.
A spring onion is tossed on the grill to char as well
Every inch of the pork is charred. We're talking Maillard reactions all over the place.
Assortment of onions
Red pearl onions, the charred spring onions, some butter, and (you guessed it!) more thyme are gently heated right on the yakitori grill.
Aerating the potato
The warm potato purée is piped onto the plate whipped cream-style with a nitrogen-charged whipper.