Contrary to the assumption that you cannot use the slow cooking function in the TM31 and TM5, this recipe is suitable for all Thermomix models from TM31 onwards. It should only be noted that the Thermomix knife through WunderCap or the "shaft" blade cover is disabled. Users of the TM31 or the "shaft" blade cover must keep an eye on the maximum fill level of the mixing bowl, as the recipe for the mixing bowl of the TM5/TM6 using WunderCap was developed.
Ingredients:
- 1 piece of roast pork, approx. 1 kg with rind
- 330 g dark beer
- Approx. 2 liters of water
- 3 onions
- 1 tbsp sweet mustard
- 1 bunch of greens
- 1 tbsp vegetable paste/powder
- 30 g oil
- 30 g butter
- 1.5 kg potatoes
- 1 tbsp starch
- 1/2 bunch parsley
- salt
- pepper
Preparation:
1) First cut the onions and greens into bite-sized pieces and sauté them for 9 minutes / 120° / level 1, counter-clockwise (using the blender jug), adding the oil. In the meantime, rub the roast pork generously on all sides with mustard, salt and pepper. Once the cooking time has elapsed, transfer the cooked vegetables to a bowl.
2) Rinse the mixing bowl with cold water, then remove the cooled blade from the bowl and pass it through a sieve. WunderCap (follow the instructions!). Now add the dark beer, the marinated roast pork, the vegetable stock and the cooked vegetables. Finally, fill the mixing bowl with water up to the maximum mark so that the roast is well covered with liquid. Cook the stock for 4.5 hours / 85° / level 0.5 in theThermomix cooked gently. TM6 users can use the "slow cooking" mode for the long cooking time. Owners of one of the previous models (TM5 or TM31) can set the maximum adjustable time again and again until the full 270 minutes have been reached.
3) When the 4.5 hours have elapsed, carefully lift the pork roast out of the mixing bowl and set it aside. Pour the remaining contents of the mixing bowl through a sieve (e.g. cooking basket) and catch the cooking liquid. Pat the roast dry on all sides with kitchen towels and then brush the rind generously with butter. Bake the roast together with the vegetables in an ovenproof dish without a lid in a preheated oven at 25 minutes / 240° / top and bottom heat.
4) In the meantime, heat 900 g water and 1 tsp salt for 10 min / 100° / setting 0.5. Peel the potatoes and halve the larger ones. As soon as the water in the mixing bowl starts to bubble, carefully add the potatoes. Cook to the desired consistency (approx. 20 minutes) at 98°/speed setting 0.5.
5) Once the time has elapsed, set the roast and potatoes aside and keep both warm. Now put the blender jug back into the mixing bowl and heat 400 g of cooking liquid for 10 min / 100° / speed 2. In the meantime, mix the starch with 70 g of cold water until all the lumps have separated. When you notice that the cooking liquid is starting to boil, slowly pour the water/starch mixture onto the running knife. Once the sauce has thickened, you can stop the cooking process and season to taste with salt and pepper.
6) Serve the roast pork garnished with parsley together with the cooked potatoes and the thickened sauce.
We wish you a good appetite!
Your Wundermix team
