Recipe: Pork Neck Fillet Poached in Milk

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.
Serves 4 Cheers, Alison
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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