• Home
  • About Me
  • Combi-Steamer 101
  • Tips & Tricks
  • Work with me
  • In-home cooking classes
  • Need help choosing your appliances or just got a new kitchen?
  • Appliance help-line!
Cookwise

Winter Roast Pork with Roasted Apples & Garlic

June 23, 2013 7:37 pm / 6 Comments / Trudy

The other night in the local pub we were lucky enough to win the Meat Tray!  So now it’s a great time of year to do something with the little roasts that we won (and stuck in the freezer last week).  So being a Sunday night it’s family feast time when my kids come over to eat some of mum’s home cooked food or be guinea pigs on a recipe that I’ve been testing.  They don’t mind, you know living away from home in your 20’s you’re really not cooking much for yourself with the array of wonderful and cheap restaurants we have here in Sydney.

So I am going to use the Combi Steamer (of course!) but I want to trick the program so I can get my vegetables to cook at the same time….

The only way that we can test this out is to use it, and adjust it next time if necessary.  There isn’t much I don’t know about different functions on ovens and there is always a way that you can ‘fix’ it as I use to say.

Most brands have Auto programs for Roasting.   If you have a Probe, use it!  If you don’t then follow my method below, calculate the cooking time based on the weight of the meat.

Roast pork with apples & garlic

So I have a small 1.2kg piece of rolled Pork Scotch Fillet with a little crackling on the top.  This should take about an hour in total but I was going to test the Auto Program, Roast, Pork with Crackling.  When I put the meat in and turned it to this program the time appeared at 3h 25min.  That was far too long for my little roast!  My model doesn’t have the probe which I think would be fantastic as that will give you the correct internal temperature depending on how you prefer your meat to be cooked.  The time would then be adjusted accordingly so there is no concern about times initially appearing like this.  The core temperature of roast pork should be somewhere in the vicinity of 65-80° so because I can’t tell that precisely I am going to have to use the old fashioned method of time and feel.  The weird bit about the Auto programs is that it doesn’t know how large your piece of meat actually is so how does it know when it’s cooked?  I have asked the Home Economists who work for Miele and they tell me that there is a Sensor built into the appliance. On the Auto Program there is the ability to make the program a little longer or shorter next time you use it but it’s all about using this appliance to it’s full capacity so I will do a manual Combination Combi Steam program this time and try the Auto Roast next time when I have 3+ hours and a larger piece of meat.

Make notes at home when you cook something like this, giving the weight of the meat and a note about how it came out.  This is a great way to build a reference for yourself.

Roasting time in a traditional oven for Pork is 160-180°, allowing 25-30 minutes per 500g plus 25-30 minutes extra overall.  Plus resting time which should be at least 15 minutes, covered. 

Remember I said that I am going to try to trick this program so that I don’t have to use my other oven for the vegetables.  As I am also roasting apples with the pork I am going to have a large amount of moisture.  This may be a problem but this is the method I am going to use:

1.      In the Solid Tray toss your vegetables, quartered apples, baby onions and whole garlic cloves in a little olive oil.  Sprinkle with a little sea salt and put into the oven, on the lowest shelf, without the meat @ 180° for 20 minutes.  This is going to kick start them.

SAM_0035

2.     Whilst this first stage is cooking, score the rind of the pork with a sharp knife and rub in a little salt.  When the first stage has finished, put the pork directly onto the wire rack and place over the top of the vegetables that are already on the bottom shelf.  This will then allow the vegetables to roast in all that delicious pork fat 🙂

3.    Turn the oven from it’s previous temperature to Combination Mode and set 2 Stages of cooking.  The first one – 200° + 30% moisture for 20 minutes then Stage 2, 180° + 50% moisture for 40 minutes.

Combination program as you set it above will use a combination of heat and steam (that’s why the Combi Steamer is SO good for roasting meat as (like bread, see my article in the Bread Category) because that’s the environment you need for perfectly roast and succulent meat!

Conclusion:       Vegetables were perfectly cooked like this, the roasted Apples and Garlic made the meal, Meat was juicy and succulent, Crackling was fabulous!

Delicious served with perfectly cooked Asparagus from the Steam Oven. Cook for 2 minutes on 100% steam.

and a great bottle of Cape Mentelle, Cabinet Merlot from the Margaret River 🙂

 

Share this:

  • Facebook
  • Twitter
  • LinkedIn
  • Pinterest
  • Email
  • Print
Posted in: Combi Steamer, Main Courses

6 Thoughts on “Winter Roast Pork with Roasted Apples & Garlic”

  1. Danielle on June 23, 2013 at 9:02 pm said:

    Lovely to meet / meat you Ms Cookwise.

    Roast pork is an all time favorite of mine! And this one looks great.

    Love Sunday dinners. Sunday night is ALWAYS pasta night with my kids. Forgive me, I’m Italian 🙂

    Reply↓
    • Trudy on June 23, 2013 at 10:15 pm said:

      Thanks Danielle glad you enjoyed it! I usually don’t do many Roasts so my kids think it’s great when I do. And I need to test all these programs on the Combi Steamer so there will be a lot more coming… Perfect night for it in Sydney, it’s freezing and we had an open fire too. Do you have a favourite pasta dish you would like me to do on here?

      Reply↓
      • Danielle on June 26, 2013 at 10:51 pm said:

        Oh, favourite pasta dish. That’s a hard one.

        Anything with seafood is always good. Ant LOVES Capellini (angel hair) pasta. Im dreaming up a garlic, wine, light cream with seafood dish in my head as I type.

        How great is food?!

        Reply↓
        • Trudy on June 27, 2013 at 10:25 am said:

          Food, it’s the best! Would love you to cook pasta for me one day, that sounds delicious! I do a similar one without the cream, just a touch of chilli and herbs 🙂

          Reply↓
  2. Maree on February 4, 2015 at 9:12 am said:

    Roast pork recipe looks great. Have you by any chance tried slow cooked belly pork in your steam combi? I have a tried and true Stephan Pieri recipe that works well in a traditional oven; I suspect it might be even better with the help of steam. After some goodies on top, I put a cup of water around the pork (fat down) then cover it with foil . Then slow roast for 3or4 hours . I am not after crackling – just the lovely glutinous rendered top . The pork cooked this way is really delicious cold as well. Could you suggest ways of adapting this recipe for a steam combi? Many thanks, Maree

    Reply↓
    • Trudy on February 4, 2015 at 3:06 pm said:

      Hi Maree,
      I would do it the same but without water and foil. Use the temperatures like the lamb shoulder and it should be perfect!
      Regards Trudy

      Reply↓

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Post Navigation

← Previous Post
Next Post →
This unique blog is mostly a Steam Oven and Combi Steam Oven site. It will help you maximise the use of this fantastic appliance with all sorts of delicious recipes, tips and advice. I am regularly adding new posts so please re-visit regularly, book a Sydney in-home cooking class or subscribe below.

Recent Posts

  • Mexican beef short-ribs
  • Chocolate & cherry panettone zucotto
  • Christmas mince pies
  • Time to make the Christmas pudding!
  • Beetroot & white bean soup

Latest Comments

  • Trudy on Tips & Tricks
  • Andrea on Tips & Tricks
  • Sera on French Almond & Raspberry Tart
  • Sera on 3 Minute Salmon & Udon Noodles
  • Sera on Chinese chicken drumsticks

Subscribe to Cookwise via Email

Please enter your email address to subscribe to this blog and receive notifications of new posts by email.

Previous Posts, sorted by category

© Copyright 2013 - Cookwise
Infinity Theme by DesignCoral / WordPress
loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.