Milk Roasted Pork

Arrosto al latte

If this sounds a little strange, you may be right! But this method of cooking pork is simple, yet produces such a tender meat and a wonderful sauce. Try it and it'll become a family favourite! Ingredients for 4 people:

1. 800 g or so joint of pork loin at room temperature

2. 50 g soffritto - mixture of chopped carrots onions and celery

3. 2 cloves garlic chopped

4. Sprig fresh rosemary

5. About 500-600 ml of milk - depending on the size of your pot

6. salt and pepper to taste

7. olive oil

8. Glug of white wine

9. Veg of your choice to serve

Method:

1. Cook the soffritto along with the garlic and rosemary for a few minutes in olive oil in a deep pan on the hob.

2. Add the meat and brown on all sides.

3. When nicely sizzling, add wine and let it evaporate. Season to taste with salt and pepper.

4. Now add enough milk to nearly cover the meat. Bring to the boil.

5. When boiling, cover and turn down the heat to lowest possible setting or heat.

6. Simmer for about 2 hours. Turn meat over a few times during cooking.

7. After 2 hours, remove meat and keep warm wrapped in foil on a plate.

8. In the same pot or transfer to another container, use a hand blender to whizz up the sauce until smooth.

9. Put the sauce back in the pot and turn up the heat to medium high and reduce it until it becomes dense and creamy. It should take about 10 mins while the meat is resting. Make sure you stir the sauce frequently. Double check for seasoning.

10. Carve the meat and serve with the sauce on top and veg of your choice.