Braised Pork

It may seem odd to cook pork in milk but, in fact, the richness of the milk, coupled with the long, slow cooking, produces very tender results.
Serves: 6

1 Tablespoon Vegetable oil
25 Gram Butter (1 oz)
1 Kilogram Loin of pork, rinded (2 1/4 lb)
2 Cloves Garlic
1 Large Onion, chopped
600 ml Milk (1 pint)
5 Juniper berries
4 Sprigs Sage, plus extra for garnish
Heat the oil and butter in a large saucepan into which the meat will just fit. Fry the pork, garlic and onion for 15 minutes, until the pork is browned on all sides. Add the milk, juniper berries and sage. Bring to the boil, cover and simmer for 1 1/2-2 hours, until the pork is tender and cooked through, turning and basting from time to time.

Transfer the pork to a serving dish. Discard the garlic, juniper berries and sage. The milky cooking juices will look curdled, so sieve or liquidise until smooth. Carve the pork into thick slices. Pour a little of the sauce over the slices and serve the remainder separately. Garnish with sprigs of sage.

No comments:

Post a Comment

'; (function() { var dsq = document.createElement('script'); dsq.type = 'text/javascript'; dsq.async = true; dsq.src = '//' + disqus_shortname + ''; (document.getElementsByTagName('head')[0] || document.getElementsByTagName('body')[0]).appendChild(dsq); })();