For the pork
1 x 400g pork chop
For the braised spelt
2 tbsp olive oil
1 shallot, finely diced
1 small carrot, finely diced
1 celery stick, finely diced
2 garlic cloves, crushed
200g pearled spelt
400ml chicken stock
Small bunch of parsley leaves, chopped
For the sauce
1 tbsp olive oil
1 shallot, roughly chopped
1 carrot, roughly chopped
1 celery stick, roughly chopped
Sprig of thyme and a bay leaf
400ml dark ale
400ml chicken stock
1 tbsp molasses
For the Winter Greens
100g Brussel sprouts, halved and trimmed
50g purple kale, trimmed
Place the pork chop in a vacuum bag and seal in the Miele sous vide vacuum drawer on the highest setting. Transfer into the Miele steam oven and cook on 57°C for 1½ hours. When ready, remove from the oven and allow to cool down slightly.
For the spelt, heat the oil in a saucepan over a medium heat and sweat the shallot, carrot and celery for 10 – 15 minutes, add the spelt and chicken stock, bring to simmering point then transfer into the steam oven and cook on 100°C for 20 minutes.
For the sauce, heat up the oil over a high heat and brown the vegetables. Add the thyme, bay leaf and ale and allow the alcohol to evaporate. Add the chicken stock and the molasses and reduce until syrupy. Check the seasoning and keep warm until needed.
Heat a frying pan over a medium high heat with 2 tablespoons of oil and fry the Brussel sprouts for 5 minutes, stirring constantly. Keep warm until needed.
Remove the chop from the bag. Heat another frying pan over a high heat and sear the pork chop. Season and allow to rest for a few minutes before slicing.
Using a perforated steam tray, steam the purple kale for 2 minutes on 90°C.
Food tip: Molasses adds a nice dark sweet touch to the majority of meat sauces.
Appliance tip: Temperatures inside the steam oven are so accurate than even sous vide cooking can be achieved.
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