Mexican Pulled Pork
We've being doing a lot of steaming of late in the palace kitchen. It's been summery, so fresh and light eating often lends itself to recipes that use just Steam - perfect for fish and seafood as we've learned.
However, the time has come to mix it up a bit and add a little extra heat to our steam. We call it Hot Air+Steaming or Combination Steam or Convection Steam. What it means, is that you will get a mixture of moisture (created by the Steam) and browning (created by your oven's element and fan - just like when you cook Fan Forced or Convection style). It's actually the most amazing function for a huge range of things but for slow cooking it's a dream! Forget your lids and topping up your liquid or basting during the cooking - let the steam get in to keep the food juicy and saucy and allow the heat to create some caramelisation and browning.
So to the recipe. Con Carne translates to "chilli with meat" in English but this is not overly spicy. Of course you could ramp up the chilli if you like it hot - you know what I always say - a recipe is just inspiration - but this is lovely and flavourful without tingling your tongue too much. I'm using pork here to create that classic "pulled" effect and the scotch roast cut has just the right amount of fat in the meat to give lots of flavour and add a little extra moisture. You need a little bit of fat here - too lean and it will just be dry and boring!
You could serve this over rice with some avocado, sour cream, freshly chopped tomatoes and coriander for a cool "bowl" concept which is "oh so right now" or, fill your taco shells with it and add all the trimmings. It could also be a pie filling or served over pasta if you like a fusion twist. I have also been known to create enchiladas, burritos or quesadillas too so let your mind wander. Leftovers are great thrown in the freezer and then defrosted to create a whole new meal!
Right. I'll get on with it shall I?
Makes lots and serves many
Ingredients:
2kg pork scotch roast (no skin)
700g bottle tomato passata
400g can kidney beans (drained)
2 red onions (diced)
1 red capsicum (deseeded & diced)
1/2 bunch coriander (stalks finely diced & kept separate to leaves)
4 cloves garlic
1 tbs ea ground cumin, ground coriander, smoked paprika
1 tbs fennel seeds (crushed a little)
1 tsp dried chilli flakes or powder (optional or increased to taste)
2 tbs olive oil
1 tsp sugar
1 cup white or rosé wine (or chicken stock & 1 tbs balsamic or red wine vinegar)
S&P
Method:
Combine the olive oil, onion, capsicum, coriander stalks (only stalks!), garlic and fennel seeds in a large casserole style dish or pot.
Place into the CombiSteam (no pre-heating needed) and select Hot Air+Steaming/Combination function. Set temperature to 190°C and timer to 12 minutes. (Set Steam amount to 30% if required)
Remove pot and stir onion mixture. Add the spices and chilli (if using) and stir to combine. Mix in the passata, sugar and wine. Add a nice big pinch of salt and a few grinds of black pepper.
Season the pork piece with some extra salt & pepper all over and place into the sauce.
Return the pot to the CombiSteam (no lid please!) and cook for 10 minutes. Reduce the temperature to 140°C and cook for a further 3 hours or until pork is easily pulled apart and "shredable".
Remove pork from the pot and allow to rest for 10 mins uncovered. Add the beans to the sauce and return to the CombiSteam. Increase the temperature to 180°C and cook sauce for a further 10 minutes.
Meanwhile, once rested, shred the pork with two forks, to the texture you desire.
Remove the sauce from the CombiSteam and return the meat to the sauce, stirring through gently to combine.
Taste for seasoning, stir through the chopped coriander leaves and serve as desired.
Give your slow cooking a try using that beautiful mixture of Steam & Convection Heat which for me, is really where your CombiSteam comes into it's own.
And get the sangria on ice to serve with this one pronto!
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Enjoy my loyal ones.
Happy CombiSteaming!
Yours in the kitchen,
The CSQ x