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INGREDIENTS METHOD Slow cooked pork 1. Blend or process the spices, garlic, salt and olive oil until a smooth paste forms. Rub spice paste over the pork pieces. 2. Heat a gourmet oven dish on high heat, induction setting 8, for 5 minutes; brown the pork on all sides. 3. Add the juice, tomato, sugar, and the stock into the oven dish with the pork and bring to the boil. 4. Place the gourmet oven dish into a combi steam oven on shelf level 2 and select Combi mode: Conventional 130°C + 85% moisture and cook for 2 ½ hours, or until the meat shreds easily. Add more water if needed. 5. Use two folks to shred the pork into smaller pieces and mix with cooking liquid. Season to taste. Pickled red onion and chillies 1. Place onion and chillies into a sterilized jar. 2. Combine the water, white wine vinegar, sherry vinegar, maple syrup and salt in a small saucepan on medium heat, induction setting 6, and simmer for 5 minutes. 3. Pour the pickling mixture over the onions and chillies. Cover and leave to cool for 30 minutes before using. Arepas 1. Combine the masa harina, mozzarella and salt in a large bowl. Slowly add the water and mix with your hands until it comes together; you will get a very wet dough. Cover the bowl and rest in the fridge for 30 minutes. 2. Take the dough out of the fridge and form 6 balls of approximately 120 g. Flatten the balls between two sheets of cling wrap to get a 10 cm flat tortilla. 3. Preheat a frying pan on medium heat, induction setting 6. Cook each arepa for 5 minutes per side, or until golden brown; cool slightly. 4. Slice halfway through each arepa horizontally to form a pocket. 5. Preheat the oven on Moisture Plus with Fan Plus at 160°C with 1 manual burst of steam. 6. Place the arepas on a baking tray and into the oven on shelf level 2. Cook for 15 minutes, releasing the burst of steam immediately. Slow cooked pork 2 tbsp annatto seeds 1 tbsp dried oregano 3 tsp ground ginger 1 tsp ground cumin ½ tsp whole cloves 3 tsp ground cinnamon 6 garlic cloves 1 tbsp salt flakes ½ cup olive oil 700 g pork shoulder or neck, cut into 3 equal pieces 125 ml (½ cup) grapefruit juice 1 x 400 g tin crushed tomatoes 1 tbsp brown sugar 250 ml (1 cup) chicken stock Extra salt flakes and pepper, to taste Pickled red onion and chillies 1 red onion, very thinly sliced 2 jalapeno chillies, sliced 125 ml (½ cup) water 60 ml (¼ cup) white wine vinegar 60 ml (¼ cup) sherry vinegar 2 tbsp maple syrup 2 tsp salt flakes Arepas 215 g (1 ¾ cups) masa harina 100 g (1 cup) grated mozzarella cheese 2 tsp salt flakes 440 ml (1 ¾ cups) water Salsa gusacaca (Venezuelan guacamole) ¼ white onion, roughly chopped 1 ripe avocado ½ jalapeno, roughly chopped 1 small garlic clove ½ cup coriander leaves and stems ¼ cup parsley leaves 1 tbsp white wine vinegar 1 ½ tbsp (30 ml) lime juice Salt flakes and pepper, to taste To serve 50 g butter, softened Roasted pineapple chilli sauce 2 tbsp coriander leaves 1 cup shredded green cabbage Cooking programme Induction and Combi steam Miele accessories Gourmet oven dish and Baking tray Serves 6 Preparation time 1 hour, plus refrigeration time Cooking time 3 hours VENEZUELAN AREPAS WI TH SLOW COOKED PORK AND GUACAMOLE 12.