Slow Roasted Pork Shoulder

Pork shoulder with all its wonderful marbling is a delectable cut of meat and very easy to cook, provided you allow plenty of time for the cooking. Pork shoulder can be roasted at low temperatures and served with rice and beans or over polenta with a side of sautéed bitter greens. Any which way, it will be delicious. 

Pork shoulder can also be braised, slowly cooked in a sauce. Usually a BBQ sauce is used then shredded for pulled pork. This is another really popular preparation.

Ingredients

1 pork shoulder 3 - 5lbs

1 small yellow onion, peeled and quartered

4 cloves garlic, peeled

1 tbsp ground cumin

1 tsp mild chili powder

1 tbsp dried mixed Italian seasoning

1 tbsp Kosher salt

Freshly ground pepper

¼ cup olive oil

1 tbsp apple cider vinegar

Preparation

As with all meats, let the pork sit out of the refrigerator for at least an hour before cooking and for best results. Place it on a rack in a shallow pan to allow the Convection heat to circulate around the meat. The pork can be roasted in either a Combi Steam oven or a Convection Oven.

Keep the temperature low and allow 3 - 4 hours, it will be well worth the wait.

Heat the oven in the Convection Steam Mode (Combi Steam Oven) to the Convection Mode (Convection Oven) to 300 degrees. If your oven does not have a Convection mode use the Convection Bake mode 280 degrees.

Puree the onion, garlic and seasonings in a food processor or with an immersion blender. Stir in ¼ cup of olive oil and the vinegar to make a thick paste.

Place the meat fat side up on a rack in a shallow pan. Score the meat in a cross-hatch pattern and rub the puree all over the meat. Pour enough water into the bottom of the pan to cover the surface and slide the tray into the oven.

Check the meat after 2 hours and add a little more water to the bottom of the pan if needed.

Check the meat again after 3 ½ hours to see how tender it is. The final result should be meltingly tender. Remember you can’t go wrong if you keep the temperature low.

Larissa Taboryski

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Combi Steam Whole Fish

When steaming whole fish in the Combi-Steam oven, select the solid pan or use an oven-safe casserole dish. Then add the aromatics you wish to use to flavor the fish together with just enough water to cover the base of the pan and maybe even a splash of wine if appropriate. The cooking time will be a little longer than when fish is steamed over boiling water, but the succulent results are well worth the extra 8 - 10 minutes of cooking time.

Paul Tang

Ingredients

Cooking the Fish

2 whole tilapia or striped sea bass,  scales and fins removed

1” piece of fresh ginger, thinly sliced

2 scallions, thinly sliced into 2” long diagonal strips

1 lemon, thinly sliced

2 tbsp soy sauce

2 tbsp sesame oil

Serving the Fish

1 small red Jalapeno chili pepper, cut into very thin circles

2 scallions, thinly sliced into 2” long diagonal strip

4 tbsp sesame oil, heated

Preparation

Heat the oven in the Steam mode, 100% Humidity, 212 Degrees

Pour about ¼ - ½ a cup of water into the solid Combi-Steam oven Pan.

Cut a few diagonal slits in the fish and place the fish in the prepared pan.

Place the lemon and ginger slices in the slits and put any remaining slices in the belly together with the scallions.

Pour the soy sauce over the fish then drizzle the sesame oil over the fish. Place in the oven and cook for 15 - 20 minutes until the fish flakes easily from the bone.

Place the fish on a platter and sprinkle the reserved scallions and chili pepper over the fish.

Heat the sesame oil until sizzling then pour it over the fish.

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