Pork loin cooked in milk
- Prepare
- less than 30 mins
- Cook
- over 2 hours
- Serve
- Serves 6-8
Matt's take on the classic Italian recipe of veal slow-cooked in milk uses pork to make it easier, but just as delicious.
Ingredients
For the pork
- olive oil: 4 tbsp olive oil
- pork loin: 3–4 kg/6lb 8oz–8lb 13oz whole pork loin on the bone
- onions: 2 onions, sliced
- garlic: 2 small or 1 large garlic bulb, cut horizontally through the middle
- butter: 100²µ/3½´Ç³ú butter
- cloves: 3–4 cloves
- nutmeg: pinch freshly grated nutmeg
- cinnamon: 2 cinnamon sticks
- peppercorns: 10 black or mixed peppercorns
- bay leaves: 4–5 bay leaves
- milk: 2 litres/3½ pints milk
- lemons: 2 lemons, thick strips of zest and juice only
- black pepper: salt and freshly ground black pepper
To serve
- Swiss chard: 1 bunch Swiss chard, stems removed and roughly chopped, leaves shredded
- olive oil: 2 tbsp olive oil
Method
Preheat the oven to 150C/130C Fan/Gas 2.
For the pork, heat the olive oil in a large ovenproof dish over a high heat. Once hot, season the pork with salt and pepper and fry until browned on both sides. Add the onion, garlic and butter and fry for 2–3 minutes. Stir in the spices and pour in the milk. Add the lemon peel and juice. Transfer to the oven and cook for 1½–2 hours.
Once the pork is cooked, strain the cooking liquor and simmer over a medium heat until the volume of liquid is reduced to a sauce consistency. It will have curdled, but that’s how it’s meant to be.
To serve, bring a large saucepan of salted water to the boil. Cook the Swiss chard for 2 minutes, then drain well and set aside.
Heat a frying pan and add the oil. Once hot, add the blanched Swiss chard and cook for a few minutes until tender.
Slice the pork into portions and pour the sauce over the top. Serve the Swiss chard on the side.
