So after a crazy weekend in the kitchen i come home to my Sunday night off to be greeted by a piece of pork shoulder in the fridge, next to which i found a can of cider.
I’ve cooked pork in cider a million times so i didn’t fancy that. Anyone who knows me would realize i was seriously contemplating drinking the cider.
So, to solve the dilemma i cracked open the cider and took a heroic sip, by which point there was clearly not enough cider left to braise the pork.
What i cooked was a dish i have wanted to cook for a while, and is something inspired by the Tuscan dish ‘Arista al latte’, pork in milk??
Serves at least 4
Pork Shoulder approx 1kg.1 liter (ish) of milk
2 bay leaves
2 cloves of garlic
a few sprigs of thyme
the zest of 1 lemon
Salt and pepper
1 1/2 tbsp of arrowroot mixed with a little milk
- Take a heavy based pan that is suitable for both hob and oven, preheat your oven to gas mark 5
- Salt the skin of the pork
- Add a dash of oil to the pan on a medium/high heat. Brown the meat on all sides.
- Remove from pan.
- Bring the milk to the boil in a separate pan
- add a knob of butter to the meat pan and chuck in the garlic. Sizzle for a minute then add the milk, pork, lemon zest, bay and thyme.
- Place in the oven and cook for a couple of hours, keeping your eye on it. You want the milk to curdle, the skin on top is fine as well, BUT do not let it dry out or it will be ruined. Add a little milk if needed.
- When cooked, remove the meat and keep warm. Put the pan back on the heat and add the arrowroot and milk. Cook until thickened slightly. Remember, on this occasion the curdle tastes great!
- Serve with what ever you fancy. I think rice is traditional. As it was Sunday i served it with roast potatoes and broccoli.