INGREDIENTS
Marinade
120 g (½ cup) tinned chipotle chilli in adobo sauce
100 g (½ cup) tamarind puree concentrate
2 garlic cloves, crushed
2 tbsp brown sugar
½ brown onion, roughly chopped
1 lime, zested and juiced
1 tsp ground turmeric
Pork
600 g Pork scotch fillet
Salt flakes, to taste
Corn salsa
2 cobs corn or 1 cup frozen or tinned corn kernels
1 lebanese cucumber, cut into 1 cm cubes
¼ red onion, cut into 1 cm cubes
1 small tomato, cut into 1 cm cubes
2 spring onions, thinly sliced
1 tsp ground cumin
1 lime, zested and juiced
¼ cup coriander leaves, roughly chopped
2 tbsp olive oil
40 g reserved marinade
Salt flakes and pepper, to taste
To serve
125 g (½ cup) sour cream
coriander leaves
Pinch chilli powder, optional
METHOD
Pork
- Combine all ingredients for the marinade in a blender, blend until smooth. Reserve 40 g of marinade for salsa before the pork is placed into the marinade.
- Cut pork in half lengthwise, and then cut those two halves in half again lengthwise so that you end up with 4 even sized pieces of pork.
- Marinate pork, cover and leave for a minimum of 4 hours, preferably overnight in the fridge.
- Place the pork on a grilling and roasting insert in a universal tray and season with salt.
- Select user programmes on the combi steam Pro oven and create the following:Stage 1: Select Combi mode: Grill + Preheat + Grill Setting 3 + 10% moistureStage 2: Select Combi mode: Grill setting 3 + 10 minutes + 10% moistureStage 3: Select Combi mode: Fan Plus at 160°C + 15 minutes + 65% moisture
Save and start programme. Place pork into the oven after preheating stage
- Allow to rest for 10 minutes.
Corn salsa
- If using fresh corn, cook the corn in the oven with the pork. Cool slightly and remove corn kernals.
- Mix all ingredients together in a bowl and season well.
To serve
- Slice the pork into thin slices and serve with the corn salsa, sour cream, coriander leaves and chilli powder, if desired.
Hints and tips
- Chicken can be substituted for pork.
- Pork scotch fillet is also known as collar butt and pork neck. This cut of meat has a nice amount of fat that contributes to great flavour.
- The vacuum sealing drawer can also be used when marinating the pork to intensify the flavour. Place the pork into a vacuum sealing bag with the marinade. Place into the vacuum sealing drawer and Vacuum on setting 3 and Seal on setting 3. Leave to marinate for 2-3 hours.
APPLIANCE / FUNCTION
Miele
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