This recipe might sound a little unusual - the pork is cooked with milk and lemon, making for succulent, flavourful meat. Serve hot or cold.
- 675g boned pork loin
- 2 garlic cloves
- Zest of 1 lemon, sliced into strips
- 375ml whole milk
- 3 tbsp. oil
- Salt and pepper
If the meat is tied, keep it tied so that it holds its shape. If not, tie using butcher's string.
Thinly slice the garlic cloves. Toss garlic slices and lemon strips with salt and pepper. Slice into the pork and stuff the holes with lemon zest and garlic. Season with salt and pepper.
Heat oil in a large, deep saucepan. Add the pork and brown on all sides. Bring the milk to the boil in another saucepan and pour over the pork.
Turn the heat down and simmer for 1-2 hours until the pork is cooked through and tender, stirring the milk at the bottom of the pan to prevent it from burning - you'll have to do this more often right at the end of cooking as most of the milk will have evaporated, leaving the curds, which can burn easily. Don't worry that it will look a bit strange - it's just the reaction between the milk and lemon.
When cooked, leave the pork to rest off the heat for at least ten minutes, then thinly slice.