Italian Style Pork Braised in Milk
Italian Style Pork Braised in Milk with Buttered Leeks and Mustard Mash
Ingredients
1kg pork shoulder
2 onions, peeled and roughly chopped
2 sticks celery, roughly chopped
2 tablespoons oil
25g butter
500ml whole milk
2 cloves garlic, roughly chopped
A few sprigs of fresh thyme
200ml chicken stock, made with 1 cube
Salt and pepper to taste
Method
Heat a tablespoon of the oil until smoking hot. Season the pork with salt and then add to the pan. Seal on all sides until golden. Transfer to a casserole dish. Add the remaining oil and butter to the pan and add the onions, celery and garlic. Cook until golden and then add the milk, thyme and stock. Bring to a simmer and pour over the pork. Cover and place into oven at 180 degrees, for about 2 hours or until pork is fork tender.
Allow the pork to rest. Blend all the liquor to a smooth sauce (don’t worry if it seems a bit curdled) and check seasoning. Slice the pork and spoon over the sauce.
Buttered Leeks
2 leeks, split, washed and chopped
50g butter
Salt and pepper to taste
Heat the butter in a pan and add the leeks. Season and then cook until soft – about 8 minutes.
Mustard Mash
1kg peeled potatoes
25g butter
2 tablespoons mustard
100ml milk
Boil the potatoes until soft, drain, return to the pan and mash. Simmer the milk, butter and mustard until the butter has melted. Add to the potatoes, mix well and check seasoning.
Serve
