Pork stewed in milk with garlic and rosemary
6 servings
150 minutes
The recipe is taken from the book by Klaus Meyer "Nordic cuisine. Culinary masterpieces with a northern character.
1
Sear the pork neck on all sides in oil in a pan. Season with salt and pepper, add a head of garlic (cut in half horizontally without peeling), lemon quarters, rosemary sprigs, bay leaf, and black peppercorns. Slightly braise, then pour in milk.
- Boneless pork neck: 1 kg
- Olive oil: 1 tablespoon
- Sea salt: to taste
- Freshly ground black pepper: to taste
- Garlic: 1 head
- Lemon: 1 piece
- Rosemary: 3 sprigs
- Bay leaf: 5 piece
- Black peppercorns: 10 pieces
- Milk: 1.5 l
2
Once the milk boils, reduce the heat, cover with a lid, and cook for 1.5–2 hours to let the milk evaporate and the sauce darken slightly. Turn the meat several times during cooking.
3
When the pork is ready, remove it from the sauce, slice it, and serve with perlotto – barley risotto or mashed potatoes and a delightful sauce seasoned with a little lemon juice, salt, and pepper.
- Lemon: 1 piece
- Sea salt: to taste
- Freshly ground black pepper: to taste