ink Restaurant - Berkshire Pork Tenderloin with Charcoal Crust
I recently had this dish at ink and really enjoyed it. The sous vide pork was so tender, but I'm trying to figure out how the "charcoal" crust was done. Anybody have any ideas?
The mac and cheese part of the dish was also amazing.
The only mention of "charcoal" in his book is a charcoal vinaigrette ...
The charcoal part is made by placing nori sheets on a rack, then the rack inside a sheet pan, then place another rack on top of the nori sheets to keep them flat.
Bake in 400 degree oven until completely burned and charred (about 1 hr)
Then he mixes it into the vinaigrette. ( but you would omit that part)
Hope this helps!