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Slow cooking keeps the pork moist and tender.
Inspired by the River Cafe in London
Ingredients
Makes 8 servings
- 2kg pork shoulder
- 8 garlic cloves, peeled and cut in half
- 1 lemon, peel the rind
- 150g unsalted butter
- 2tbs extra virgin olive oil
- Handful of fresh sage leaves
- 250ml white wine
- 250ml milk
- Fresh ground black pepper & sea salt
Preparation
1. Season the pork generously all over.
2. Heat half the butter with the olive oil in a medium to large thick-bottomed pan with a lid, just large enough to hold the pork. Brown the meat on all sides.
3. Drain off excess oil, then add the remaining butter, the garlic, sage and lemon peel. Fry to colour the garlic, then add half the wine.
4. Reduce heat, half cover and very slowly simmer for 3 hours, adding more wine to keep liquid in the pan at all times.
5. Start adding the milk after the wine has evaporated. The milk should begin to curdle and thicken in the last half hour. The pork will be cooked when you can break it up with a spoon.
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