Sunday, 30 January 2011
Lombo al latte - Pot-roasted pork in milk
1 celery stick
4 cloves garlic left whole
1kg pork loin or shoulder, with the skin removed and scored through
1 sprig sage
4 bay leaves
1 litre milk
salt and freshly ground pepper
1. Begin with the battuto: fry onion, celery, carrot and garlic in olive oil in a large roasting pan or casserole until they soften and the onion begins to brown.
2. Place the pork in the pan along with a bundle of bay leaves and sage. Add the zest of the lemon.
3. Add enough milk to cover the meat. Bring it to a rapid simmer, then reduce the heat until the milk is barely moving and place it in a slow oven for three hours.
4. Take it out and test the meat for tenderness with a metal skewer. If necessary, return it to the oven.
5. When it is done to your satisfaction, remove the meat from the pan and place it on a carving board, covered with foil to keep it warm.
6. Remove the bundle of herbs, season the pan juices with salt and pepper and a squeeeze of lemon and whiz up them up so that they form a smooth sauce. Re-heat for serving and pour into a jug.
7. Cut the meat into thick slices and arrange on a serving dish together with the crisp roasted skin (if that’s what you’ve done). Hand around the dish and the jug of meat juice.