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Pork shoulder cooked in milk
100g unsalted butter
2 tbsp olive oil
3 garlic cloves sliced
1 small pork shoulder, boned and rolled
1 lemon, zest and juice
10 sage leaves
1.5 litres full-fat milk
salt and freshly ground black pepper
Heat butter and oil in a heavy based pan over medium heat.
Seal pork on all sides and remove.
Wipe away any grease but leave porky residue.
Add garlic, lemon, sage and milk and bring to the boil.
Season pork all over. Return to pan fat side down, simmer for 3 hours partially covered.
Turn pork over and cook for a further 1 hour. Add a little water if necessary.
To serve slice pork thickly and drizzle with cooking liquid.
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