Roast Pork

Method

1. 1Place roughly chopped vegetables into the base of a deep combi tray. Place pork on top. Pour in wine and enough water to come halfway up the meat and put the peppercorns, salt and bay leaves in. Cover the tray with baking paper and seal with foil.
2. 2Place the tray in the combi oven on steam bake (70% steam), 92°c temp.
3. 3Cook in the combi oven for 10-15 hours until meat is tender. When finished, remove from the combi and separate the meat and skin. Hold above 60°c until ready to serve in either a bain marie, under bench oven (set on low) or in the combi oven on 65°c.
4. 4With the skin, pat dry with a paper towel, lightly oil and season with plenty of salt. Place onto a shallow GN tray and place into combi on bake cycle, 250-300°c until skin pops and crackles. Chop into pieces and serve with the pork to residents able to eat.