Roast Pork
Use this recipe with:
- Convotherm 4
- Convotherm maxx pro
- Convotherm mini
- Convotherm maxx
This recipe is also available for the following combi ovens:
Medium
Accessories:
P R O F I L E
Chilled 4°C
1 Full Tray
From Scratch
Stage 1
135 °C
- Combi-steam
- - | 82 °C
- 5
R E C I P E
| 1 | each | Pork joint, Shoulder, Leg or Loin |
| 10 | ml | Olive Oil |
| 1 | tsp | Salt |
| 1 | tsp | Cracked Pepper |
| Ingredients | ||
| Trim the joint and tie with Butcher’s string, to keep the shape, score the skin lightly to enable good Pork Crackling. |
| 1. Food Preparation |
| Rub the joint with Olive oil and season well, allow the seasoning to get into the cuts in the skin. Place the Oven Core Temp probe into water to chill, then all the way into the thickest part of the joint. |
| 2. Cooking Instruction |
| Serve with apple sauce and roast potatoes and root vegetables. |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
