Putting Bosch’s rotisserie oven to the test
With multiple cooking functions and an extra-large capacity oven, the Bosch Serie 6 Dual Fuel Range Cooker allows you to whip up meals like a professional.
The freestanding 90cm oven features a gas cooktop with one-hand electronic ignition and eight cooking functions, including top/bottom heat, circulating air, hot air grilling, a full width grill, and a rotisserie, offering the home cook a myriad of options for creating something special.
Made with high-quality materials, the low-profile stainless-steel cooking surface is also easily accessible and quick to clean.
Chris Lay puts the oven’s rotisserie function to the test, cooking up a delicious Lechon Liempo (roasted pork belly). Here’s how he did it.
Boneless pork belly
Lemongrass stalks x 2
Garlic – 8-10 cloves
Ginger – ½ thumb size piece
Spring onions – ½ bunch
Shallots – 6
Salt and pepper
Evaporated milk [optional]
- Begin preparing the pork belly the night before you need to cook it. Pat the pork belly dry with paper towels before scoring the flesh side in a diamond pattern. Season both sides with flaky/kosher salt, then place the pork belly skin side down onto a wire rack in an oven tray and place in the fridge overnight to dry brine.
- When you’re ready to cook, chop and pound the garlic, ginger, and lemongrass into a chunky paste. Add 4 tablespoons of cane vinegar and ground black pepper. Finely dice the shallots and spring onions.
- Lay the pork belly skin side down on a flat surface and spread the garlic/vinegar mixture over the flesh side. Spread the chopped shallots and spring onions on top.
- Roll the pork belly into a log and secure with the baker’s string (but don’t tie it too tight, as the pork will expand when cooking). Skewer the rolled pork belly onto the rotisserie rod and secure with the adjustable prongs. Set the rod on to the rotisserie rack (and place a disposable oven tray with 5cm water underneath the pork to catch drippings and for easy clean-up). Place in the oven as per BOSCH instructions.
- Turn the oven to rotisserie function at 190C and make sure the rotisserie is turning. Roast for two hours, then increase the temperature to 230C for another hour or so, keeping an eye on it. Baste occasionally with evaporated milk to get a nice deep colour.
- When skin is crispy, remove the pork belly from the oven and rest in a warm place for 15-20 minutes before slicing. (Don’t forget to remove the string.)
- Serve the pork with wild rice, cucumber, pickled papaya, and Mang Tomas all-purpose sauce.