INGREDIENTS
Pork
600 g Scotch fillet
Marinade
100 g can chipotle chilli in adobo sauce
2 garlic cloves, crushed
100 g tamarind puree concentrate
30 g brown sugar
100 g onion, chopped
1 lime, zest and juice
1 tsp turmeric powder
Salt flakes, to taste
Cracked black pepper, to taste
Corn salsa
425 g can corn kernels, drained
150 g cucumber, deseeded and diced
85 g Spanish onion, finely diced
130 g tomato, diced
2 spring onions, finely sliced
1 tsp ground cumin
1 lime, zest and juice
20 g coriander leaves, picked and roughly chopped
3 tbsp olive oil
40 g reserved marinade
Salt flakes, to taste
Cracked black pepper, to taste
To serve
100 g sour cream
Extra coriander
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 refrigerator.
- Place pork on a grilling and roasting insert over a multi-purpose tray and season with salt.
- Place tray on shelf position 2 and Select Combi Mode:
- Stage 1: Grill + Preheat + Grill Setting 3 + 10% moisture
- Stage 2: Grill setting 3 + 10 minutes + 10% moisture
- Stage 3: Fan Plus at 160°C + 20 minutes + 65% moisture
- Allow to rest for 10 minutes.
Corn Salsa
1. Mix all ingredients together in a bowl and season well.
To serve
1. Slice pork into thin slices and serve with corn salsa and a dollop of sour cream and fresh coriander leaves.
Hints and tips
- Chicken can be substituted for pork.
- Pork should always be cooked to a minimum internal temperature of 75˚C.
- 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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