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.
Thyme in bloom
Chef Jernmark uses beautiful bloomed thyme rather than the ordinary grocery store variety.
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.
Rosehips, onions, and herbs
More thyme, bay leaf, and white peppercorn is slowly cooked with the rosehips and onions. Once the onions begin to brown, a combination of chicken and veal stocks, apple cider vinegar, and granny smith apple juice is added, which then slowly simmer to become the rosehip jus.
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.
On the grill
The pork is grilled on a small Japanese yakitori grill with those smoldering wood chunks inside. The use of real wood adds another layer of aromatics to the pork, along with some smokiness in the charred crust.
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.
Remember those potatoes from the beginning? Well here they are again, being puréed with milk, cream, butter, black truffles, truffle oil, and a bit of salt and pepper for good measure.
Aerating the potato
The warm potato purée is piped onto the plate whipped cream-style with a nitrogen-charged whipper.