Ingredients
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1kg Pork Loin
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4 tbsp Vegetable Oil
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3 Cloves
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Pinch Cinnamon (ground)
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1 Rosemary (fresh spring)
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3 Cloves Garlic
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1 tsp Sea Salt (coarse)
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4-5 Black Peppercorns (crushed)
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1 Bay Leaf
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25g Butter (unsalted)
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300ml Milk (full cream/fat)
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to taste Salt & Pepper (freshly ground)
Directions
This a good alternative to a simple pork roast, with plenty of flavour. If you really want the crackling you can cook up the excess fat in the oven separately.
Steps
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1
Done
10 minutes
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Pork, prepareRemove all but a thin layer of fat from the Pork. If your loin is already rolled and tied with string from the butcher / supermarket, then you might need to untie it to remove the fat. Roll as tight as possible and tie with as many lengths of string to keep shape as required. |
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2
Done
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MarinateIn a dish roughly the same size as your pork loin mix 2 tbsp. of the vegetable oil, cloves, cinnamon, rosemary, garlic cloves (bruised), sea salt, peppercorns and the bay leaf. Coat the pork all over and leave to marinate from around 8 hours, turning occasionally. If it's not too hot, leave out of the fridge to marinate (room temperature). |
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3
Done
5 minues
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BrownHeat the remaining 2 tbsp of vegetable oil in a heavy cast iron french oven, along with the butter. When the foam begings to subside remove the pork from the marinade and brown well on all sides. |
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4
Done
2 Hours
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Milk, add and cookIn a separate saucepan bring the milk to boiling point, then pour slowly over the meat. Season with salt and pepper. Place the lid slightly askew and cook at a low simmer for 2 hours. Turn the meat over 20 minutes or so and baste. By the end of the cooking the milk should be a dark rich colour, and quite thick. Transfer the meat to a wooden board and wrap with aluminium foil and leave to rest for 10 minutes. |
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5
Done
10 Minutes
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SaucePour remaining milk liquid into a pyrex glass jar and leave to stand for a few minutes. The fat should rise to the top, and you can skim that off. Add liquid back to the french over along with a 2 tablespoons of hot water and boil over a high heat for about 2 minutes. Scrape the bottom of the pan to losen the cooking residue. Taste and adjust seasoning if necessary. |
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6
Done
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CarveRemove the string and carve pork into 1cm slices and arange on a warmed serving dish. Pour a little of the sauce over the top and serve the rest in a warmed sauceboat. |
