Gallery: Behind the Scenes: Charred Berkshire Pork at Aquavit

Potatoes & herbs
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.
Pork shoulder
Pork shoulder
This cut of Berkshire pork shoulder has already soaked in brine overnight before being trimmed into logs and trussed.
The pig is dressed
The pig is dressed
The pork is dressed with a large handful of thyme, bay leaves, peppercorns, and chicken stock.
Thyme in bloom
Thyme in bloom
Chef Jernmark uses beautiful bloomed thyme rather than the ordinary grocery store variety.
Into the water bath
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).
Sous vide
Sous vide
The meat hangs out in the water bath until it's cooked through.
Dried rosehip
Dried rosehip
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
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.
Apple juice
Apple juice
The vividly fresh granny smith apple juice.
Ready to grill
Ready to grill
Chunks of wood are heated on an open flame until they're red-hot and smoldering.
Seasoned pork
Seasoned pork
The seasoned sous vide pork sits glistening in a fresh coat of thyme oil before it gets charred on the grill.
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.
Spring onion
Spring onion
A spring onion is tossed on the grill to char as well
Charred
Charred
Every inch of the pork is charred. We're talking Maillard reactions all over the place.
Assortment of onions
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.
Potato purée
Potato purée
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
Aerating the potato
The warm potato purée is piped onto the plate whipped cream-style with a nitrogen-charged whipper.
The finished dish
The finished dish
Charred pork with onions, potato creme, and rosehip jus
Charred pork with onions, potato creme, and rosehip jus