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For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz INGREDIENTS METHOD Pork 1. Combine all ingredients for the marinade in a blender, blend until smooth. Reserve 40g of marinade for salsa before the pork is placed into the marinade. 2. Cut pork in half lengthwise, and then cut those two halves in half again lengthwise so that you end up with 4 even sized pieces of pork. 3. Marinate pork, cover and leave for a minimum of 4 hours, preferably overnight in the refrigerator. 4. Place pork on a grilling and roasting insert over a multi-purpose tray and season with salt. 5. Place tray on shelf position 2 and Select Combi Mode: Stage 1: Grill + Preheat + Grill Setting 3 + 10% moisture Stage 2: Grill setting 3 + 10 minutes + 10% moisture Stage 3: Fan Plus at 160°C + 20 minutes + 65% moisture 6. Allow to rest for 10 minutes. Corn salsa 1. Mix all ingredients together in a bowl and season well. To serve 1. Slice pork into thin slices and serve with corn salsa and a dollop of sour cream and fresh coriander leaves. HINTS AND TIPS • Chicken can be substituted for pork. • Pork scotch fillet is also known as collar butt and pork neck. This cut of meat has a nice amount of fat that contributes to great flavour. • The vacuum sealing drawer can also be used when marinating the pork to intensify the flavour. Place the pork into a vacuum sealing bag with the marinade. Place into the vacuum sealing drawer and Vacuum on setting 3 and Seal on setting 3. Leave to marinate for 2-3 hours. Pork 600g scotch fillet Marinade 1 x 100g can chipotle chilli in adobo sauce 2 garlic cloves, crushed 100g tamarind puree concentrate 30g brown sugar 100g onion, chopped 1 lime, zest and juice 1 tsp turmeric powder Salt flakes, to taste Cracked black pepper, to taste Corn salsa 1 x 425g can corn kernels, drained 150g cucumber, deseeded and diced 85g Spanish onion, finely diced 130g tomato, diced 2 spring onions, finely sliced 1 tsp ground cumin 1 lime, zest and juice 20g coriander leaves, picked and roughly chopped 3 tbsp olive oil 40g reserved marinade Salt flakes, to taste Cracked black pepper, to taste To serve 100g sour cream Extra coriander Cooking programme Combi steam Miele accessories Grilling and roasting insert Multi-purpose tray Serves 6-8 Preparation time 30 minutes, plus marinading Cooking time 50 minutes TAMAR I ND , L IME AND CH I POTLE PORK WI TH CORN SALSA 24.