Pork Braised with Milk and Herbs
Photography Damien Van der Vlist.
Serves: 6-8
INGREDIENTS
2 kilogram piece free-range pork scotch fillet
2 tablespoons olive oil
2 cloves garlic, crushed
1 tablespoon finely chopped rosemary
sea salt and freshly ground pepper
To cook
2 tablespoons olive oil
2 onions, thickly sliced
10 sage leaves
1 tablespoon fennel seeds
3 bay leaves
wide strips of peel from 1 lemon
10 whole cloves garlic, peeled
½ cup white wine
5 cups full cream milk
METHOD
Preheat the oven to 150°C.
Pork: Combine the olive oil, garlic and rosemary and rub over the pork. Season well.
To cook: Heat the olive oil in a cast-iron casserole dish or ovenproof saucepan just large enough to hold the pork. Brown on all sides then remove to a plate. Add the onions, sage leaves, fennel seeds, bay leaves, lemon peel and whole cloves of garlic, season and cook for 10 minutes. Increase the heat and pour in the wine, allowing it to bubble up. Place the pork back in the pan along with any juices.
Pour over the milk and bring to the boil. Pull some of the onions and bay up on top of the pork. Cover and braise for 3-4 hours until very tender.
Lift the pork onto a plate, cover loosely and rest for at least 10 minutes.
Strain the contents of the pot through a fine sieve into a saucepan*. Discard the solids. Skim off the fat and boil until reduced and syrupy. Season.
To serve: Slice the pork and arrange on a serving platter with slices of pumpkin roasted with olive oil, chilli, sea salt and freshly ground pepper and a green vegetable such as cavalo nero.
Serve the sauce alongside.
*The milk solids react with the onions and lemon peel to form tight curds. They are beautifully caramelised and delicious to eat but can be off-putting to some diners.
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