pork cooked in milk
Maiale al Latte
italian

1 tablespoon oil
25g butter
1 clovegarlic
1 rosemary sprig
1kg piece boned and rolled loin of pork derinded and secured with string
salt and pepper
600ml milk

Heat the oil and butter with the garlic and rosemary in a flameproof casserole just large enough to hold the meat.
Add the meat and fry turning until well browned all over.
Season with salt and pepper to taste.
Discard the garlic and rosemary.
Put the milk in a pan and bring to simmering point.
Pour over the pork and cover leaving the lid slightly tilted.
Simmer for about 2 hours turning occasionally until the meat is tender and the milk reduced to about 150ml.
Carve the meat into fairly thick slices arrange on a warmed serving dish and keep hot.
Skim off any surface fat from the milk then stir scraping the base of the pan to incorporate the meat residue.
Reheat and spoon over the meat.

Serves 4
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