Food & Wine USA - (12)December 2020

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MIELEUSA.COM

“If you put

care and

loveinto

what you’re

cooking,

that’s all that

matters.”

 CHEF KAPUR

1. In large bowl, mix curry paste with miso; gradually
   whisk in water until smooth. Add oil, honey, and garlic
   and whisk until smooth. Add pork to marinade; cover
   and refrigerate 12 to 48 hours.


2. Two hours before cooking, remove from refrigerator
   and let pork come to room temperature. Remove pork
   from marinade and scrape o excess. Place pork into
   oven-proof roasting pan or casserole dish. Roast at
   400 degrees with probe and moisture, fan preferred.
   Cook to internal temperature of 160 degrees. Remove
   and let rest for 20 minutes. Slice pork and keep warm.
   If you are using your Miele M Touch Oven, insert the
   roast probe into largest piece of pork shoulder. Select
   “Moisture Plus Auto Roast.” Place roasting pan in the
   center of the oven. Opt for manual moisture bursts,
   which release bursts of moisture at minutes 1, 10, and
   15 of the roasting time. Select the internal temperature
   to 160 degrees.


3. Meanwhile, make the corn. If you are using your
   Miele Combi-Steam Oven, select steam time for 3
   minutes. Let cool; cut corn o the cob into long
   lengthwise strips. In small bowl, combine butter and
   miso until smooth. Toss corn with miso butter.


4. Make the peas. Season peas with salt, and toss with
   oil. If you are using your Miele Combi-Steam Oven,
   select “Combi Convection Bake” with 10 percent
   moisture for 10 minutes and use a non-perforated tray.
   In medium bowl, mix honey, Dijon mustard, sesame oil,
   and fi sh sauce until combined. Toss peas with honey
   mustard mixture. Garnish with chives, mint, radicchio,
   sesame seeds, and red onions.

cup red miso

cup red curry paste, such as panang

cup water

cup neutral oil, such as rice bran

cup honey

garlic cloves, grated

(3 1⁄2 -lb.) boneless pork shoulder, cut into 3-inch log

¼ ¼ ½ ¼ ½ 2 1

PORK SHOULDER

CHILI HONEY ROASTED PORK SHOULDER

WITH SNAP PEAS AND CORN

ACTIVE 30 MIN. TOTAL 60 MIN. | SERVES 4-

medium ears of corn

Tbsp. red miso

cup butter, softened

4

2

¼

MISO-BUTTERED CORN

lb. snap peas, trimmed

tsp. kosher salt

Tbsp. neutral cooking oil, such as rice bran

Tbsp. honey

Tbsp. Dijon mustard

Tbsp. sesame oil

Tbsp. fi sh sauce

small bunch of chives, chopped

cup sliced fresh mint leaves

cup sliced radicchio

Tbsp. sesame seeds

cup thinly sliced red onions, soaked in ice

water for 15 minutes, drained and dry

1 1 1 2 2 1 1 1 ¼ ⅓ 1 ¼

SNAP PEAS AND HONEY MUSTARD

For this recipe, Kapur typically uses a cake tester to feel the
doneness of the meat: It isn’t as intrusive as a knife, and over the
years he’s learned how to feel for the perfect temperature. But
now, thanks to Miele’s Wireless Precision Probe, Kapur is able to
check the exact temperature of the meat and know when it’s
done without opening the oven. He also encourages home cooks
to use Miele’s Moisture Plus setting, which injects steam into the
oven cavity to ensure a juicy roast.
For Kapur, cooking is all about intention: “If you put care and
love into what you’re cooking, that’s all that matters. It doesn’t
matter what level you’re at, whether you’re serving caviar or a
piece of toast—intention is the most important ingredient.”