Discover the inspiring Roast Pork Recipe cooked in Invoq oven

Ingredients

3 kg pork shoulder with skin or pork loin with skin 5 bay leaves 10 whole cloves Flake salt Black pepper 1 whole garlic, cut in half 1 whole onion, halved 2 large carrots, halved

Preparation

1 Place the pork on a tray, uncovered, in the refrigerator for at least 4 hours. The meat should dry before cooking, preferably overnight if time allows. 2 Ensure the pork skin is scored well and generously salt the meat. Insert cloves and bay leaves into the skin. 3 In the tray with the pork, add onions and carrots. These will enhance the flavour of the sauce later. 4 Make sure the pork is positioned evenly in the tray, allowing the skin to cook uniformly. Use some of the herbs to place under the pork.

Cooking steps in Invoq Combi oven

Preheat - steam - 110⁰C - 10 minutes.

Insert the core probe into the thickest part of the pork and place it in the oven.

Steam - 100⁰C - 15 minutes.

CombiSpeed - 160⁰C - 50% steam until the core temperature reaches 40⁰C.

CombiSpeed - 175⁰C - 10% steam until the core temperature reaches 70⁰C.

Convection - 220⁰C - open exhaust - 10 minutes.

Allow the roast to rest for at least 15 minutes before serving.

Recommendation of tray

Imperial® tray 40 mm - 1/1 GN

Before serving

When preparing larger quantities, remember to save all the precious drippings from the tray. This golden liquid keeps well in both the refrigerator and the freezer and can always be used to enhance sauces.

Edwin Adkins

Culinary Support

Pork Roast

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