Miso-Glazed Pork Shoulder
Miso-glazed pork shoulder cooked sous vide.
Ingredients
| — | pork shoulder |
| — | miso paste |
| — | mirin |
| — | sake |
| — | soy sauce |
| — | sugar |
Instructions
(reconstructed / classic proportions — the source clipping contained only the title; no method text was present)
- Whisk together miso paste, mirin, sake, soy sauce and a little sugar to make a glaze/marinade.
- Coat the pork shoulder in about half of the glaze, vacuum-seal and refrigerate for a few hours if time allows.
- Cook sous vide at 74°C (165°F) for 18-24 hours until meltingly tender (or 63°C / 145°F for 24 hours for a firmer, sliceable result).
- Remove from the bag and pat dry. Brush with the reserved miso glaze.
- Sear or broil until the glaze caramelizes and the surface is lacquered and browned.
- Slice and serve, spooning over any remaining glaze.