Italian Meat - Pork, Ham and Sausage Recipes - Pork with Milk (Maiale con Latte) Recipe

Ingredients

• 900 g/2 lb loin of pork, boned

• 2 sprigs of fresh thyme, chopped

• Salt and freshly ground black pepper

• 75 g/3 oz/1/3 cup unsalted (sweet) butter

• 1 celery stick, diced

• 2 leeks, finely chopped

• 1litre/1 3/4 pts/4 1/4 cups milk

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Method:

1. Place the pork on a board and sprinkle with the thyme. Roll up the pork with the thyme inside, tie it with string and rub the pork with salt and pepper.

2. Melt the butter in a large flameproof casserole (Dutch oven) and brown the pork all over.

3. Add the celery and leeks and cook for a few minutes until softened. Season with salt and pepper, then pour in the milk.

4. Cover and cook in a preheated oven at 180°C/350°F/ gas mark 4 for about 2 hours, or until the meat is tender.

5. Check occasionally to make sure the milk does not burn. If the meat seems to be drying out, add a few tablespoons of hot water.

6. To serve, slice the meat thickly, strain any remaining liquid and pour over.