This dish is very simple to prepare and cook, but it delivers tender
pork and vegetables with a succulent sauce all from one pot.
Serves 8
Takes 2 1/4 hours
900 ml (1 1/2 pints) milk
1.5 kg (3 lb 5 oz) boned and rolled shoulder of pork
6 onions, peeled and quartered
6 carrots, peeled and halved
4 garlic cloves, crushed and peeled
4 celery sticks, halved
3 bay leaves
2 sprigs of marjoram
3 sprigs of thyme
5 strips of unwaxed lemon zest
sea salt
freshly ground black pepper
1. Preheat the oven to 170°C/325°F/gas mark 3. Heat the milk in the
oven in an ovenproof casserole that has a lid. Just before it boils,
add all the other ingredients. Cover with a circle of baking parchment,
then with a tightly fitting lid.
2. Cook in the oven for 1 hour, reduce the temperature to
150°C/300°F/gas mark 2 and cook for a further hour until cooked through
and tender. Carve the pork and serve with tagliatelle, spooning over
the juices and vegetables.
The recipe is from _Ginger Pig Meat Book_ by Tim Wilson and Fran Warde.
Doesn't it sound tasty!!!
