Piggy-backing (ha, ha) on the milk theme of this month’s newsletter, this recipe is for a pork neck fillet slowly poached in milk. You’ll love the result.
- 1kg pork neck fillet
- 50g butter
- 10 garlic cloves, peeled
- 1 onion, sliced
- 1 cinnamon stick
- 4 fresh bay leaves
- 1 litre of milk
- Heat butter over medium heat in a large casserole dish that fits the pork fillet. Brown the pork on all sides for about 5 minutes then transfer to a plate.
- Add garlic, onion, cinnamon, bay leaves to casserole dish and fry for 5 minutes until softened. Season generously with sea salt and freshly ground black pepper. Add milk and bring to the boil. Lower heat, return pork to casserole dish and simmer, covered, for 1 hour. Turn meat over, add more milk if necessary, cover again and cook for a further 3 hours until tender.
- Carve the meat in to thick slices and serve with some of the cooking liquid poured over the top.