Australians love a their pork! When it comes to pork, the 2015 NSW Pork Industry overview reports that the average Australian consumes on average 25 kilograms each year! The Australian Bureau of Statistics shows a steady increase in pork popularity, so you’ll find that your taste for a delectable pork main aren’t out of the ordinary. There are many ways to cook pork however the Convotherm Combi Oven makes it easy to cook the perfect pork dish.
Restaurant Food Trend 2017: Pulled Pork Sliders
The key ingredients for a pork meal, whether roasted or ‘pulled’, are flavour and moisture. With a good cut of meat and the right herbs and spices, you can achieve tastebud tingling flavour. However, to create a succulent hunk of meat, you need to find the perfect balance of the two. Often, when you go to brown the crackling of your pork, the inside may suffer from the high temperatures, resulting in dry, stringy meat.
That’s why appliances like the Convotherm combi oven stand out from traditional convection ovens when cooking meat that requires a specific level of moisture to retain flavour and quality.
The Combi Oven way with Convotherm
The main goal of the combi way is quality. You’ll find that meat, as well as vegetables, come out with much better consistency, flavour and moisture retention once cooked. This is because of the efficient way that a combi oven injects steam, retaining the perfect level of moisture to keep the meat juicy until it reaches your dinner plate.Although your commercial kitchen, whether large or small, will benefit from the small footprint of Convertherm’s ovens, the biggest change your business will experience will be the combi way of cooking. It’s the multi-step functionality of these units that allows you to create such melt-in-your-mouth meals.
Perfecting your roast pork in a combi oven
A perfect roast pork requires the outside crackling to be caramalised and have that signature ‘crunch’, without too much moisture to make it go soggy. Meanwhile, the centre of the roast is just as important – it needs to be soft, succulent and full of flavour.
Achieving this only requires two settings on your Convotherm combi oven. Roast the pork in combi mode until the core probe temperature reaches 72 degrees Celsius, with the outside of the pork at 180 degrees. This helps to brown the meat.
Once the core temperature probe hits 72 degrees, switch your combi oven to the dry convection setting at a slightly higher temperature for ten minutes or so to create a nice crackling.
You’ll find that the combi setting retained necessary moisture throughout the whole piece of meat, whilst the dry setting allowed the surface to caramalise and crackle – the perfect combination!
Finally, if you’d like to know more…
Remember, all our combi ovens come with full support and training. For any questions, whether pork-related or not, reach out to the team at Moffat today.
Cook Roast Pork to perfection in the Convotherm Combi Oven
