Serves: 6 – 8
As a teenager, every year for my birthday I would request my mother cook pork shoulder in milk.
It is a classic Italian dish and it cannot be beaten.
The milk keeps the pork incredibly moist and breaks down the meat. As it reduces, you’re left with a wonderful gravy.
It is also so simple to do. One pot, so little prep.
Served with some mash and some steamed beans then sautéed with some butter and toasted, slivered almonds.
This version of the classic dish I found online adds slices of lemon and genuinely, it is a world-beater.
Our kids could not believe themselves. They’ve asked several times since if I could cook it again.
It’s summer in Sydney so it might be a few months, though I cannot wait.
The first hint of cold in Autumn and this dish is back.
1kg deboned pork shoulder, rind scored
Extra Virgin olive oil
1 head of garlic, split in half horizontally
4 sage leaves
3 sprigs thyme
5 thin slices lemon, seeds removed
4 cups full fat milk
1/2 cup cream
- Decant a good bottle of red. You’re going to need it!
- Dry the skin of the pork shoulder and dry well. Sprinkle with salt and leave in the fridge uncovered for a day.
- Heat the over to 180c. Heat a large, heavy pot/casserole over a medium heat, add some oil and crisp up both the skin of the pork and brown the pork on all sides.
- Place the pork skin-side up and add the garlic, sage, thyme, lemon and 3 cups of the milk ensuring that milk does not go on the skin. Roast for 45 minutes, uncovered, until the crackling is golden.
- Place the lid on the pot and cook for 2 hours 15 minutes, adding the additional cup of milk halfway through.
- When done, stir in the cream and season. Enjoy!