For the Cannellini Puree
100g cannellini beans, soaked overnight and drained
1 shallot, peeled and chopped
2 small garlic cloves, peeled and crushed
2 sprigs thyme
2 sprigs parsley
Approx. 4 tbsp hot vegetable stock
2-3 knobs of butter
Salt and pepper to season
For the Pork
750g small piece of pork shoulder
1 orange, thinly sliced
2 vanilla pods cut in half
For the Cabbage
1 small cabbage, cut into eighths
1 tbsp rapeseed oil
1 shallot, finely chopped
3 tbsp calvados
150ml double cream
16 – 20 sage leaves for garnish
For the cannellini puree, place the drained cannellini beans, shallot, crushed garlic cloves, thyme and parsley into a solid steam container. Cover with 500ml of boiling water. Place into the Miele combination steam oven and steam at 100°C for 1 hour and 30 minutes until the beans are tender.
Remove from the steam oven and drain the beans. Lift out the sprigs of thyme and parsley. Place the beans in a food processor or blender. Blitz to a smooth puree adding in the hot vegetable stock and butter as necessary. Transfer to a pan, season to taste and set aside. When ready to use, reheat over a gentle heat on the hob.
For the pork, remove any rind and separate into four portions by cutting along each layer of muscle tissue to make pork ‘oysters’.
Place each portion of the pork shoulder into individual vacuum bags. Divide the orange slices between the bags and place half a vanilla pod in each bag. Vacuum the bags using the Miele sous vide vacuum sealing drawer. Vacuum on the highest vacuum square and highest sealing square.
Put the bags of pork on to a perforated steam tray and place in the Miele combination steam oven. Steam at 63°C for 3-6 hours or, place into the Miele food warming drawer using the food setting, first temperature square, for 12 hours (65°C)
For the cabbage once the pork has been removed from the combination steam oven, preheat on Grill level 3. Place the cabbage wedges on to a universal tray, and brush each with oil and season with salt and pepper. Place the cabbage into the combination steam oven on the middle shelf position. Select Combination Mode, Grill level 3, 100% moisture and grill the cabbage for 15-20 minutes turning over the cabbage half way through. The edges of the cabbage should be lightly charred and the cabbage itself, just tender.
To complete the dish, preheat a large frying pan with 1-2 tablespoons of rapeseed oil on a medium-high heat. Take the pork from the vacuum bags, keeping the juices to one side. Quickly pan fry the pork on all sides to brown and caramelise then transfer to a board. Cover the pork with foil and allow to rest while finishing the sauce.
Using the same pan, fry the shallots until soft. Add the calvados and reduce down, followed by juices from the pork. Simmer down to a thick syrup. Stir through the cream, reheat gently and season to taste. Keep warm.
Pour enough rapeseed oil into a small, clean frying pan to cover the surface to ½cm depth and heat through. Drop in the sage leaves and fry for 1 – 2 minutes until crisp but not burnt. Remove and drain the leaves on some kitchen paper.