pork cooked in milk
Maiale al latte
italian
river cafe cook book

1 x 1.8 2.25kg boned loin of young organic pork rind and most of the fat removed
sea salt and freshly ground black pepper
2 tablespoons olive oil
50g butter
5 garlic cloves peeled and halved
a small handful of fresh sage leaves (optional)
1.5L milk
pared rind of 2 lemons pith removed

Generously season the pork on all sides.
Heat the olive oil in a heavy bottomed saucepan with a lid just large enough to hold the pork.
Brown the meat on all sides then remove.
Pour away the fat.
Melt the butter in the pan add the garlic with the sage leaves (if using) and before the garlilc begins to colour return the pork to the pan.
Add enough hot milk to come three quarters of the way up the pork.
Bring to the boil add the lemon rind and reduce the heat.
Place the lid on the pan slightly askew and very slowly simmer for about 1 1 1/2 hours.
Resist the temptation to disturb the meat.
When the pork is cooked the milk will have curdled into brown nuggets.
Carefully move the meat slice quickly and spoon over the sauce.

The curdle that results from the slow cooking together of lemon and milk makes a delicious sauce

Serves 6
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