Pork Cooked in Milk

Name: Pork Cooked in Milk
Yield: Serves 6
Ingredients: 4 sage or rosemary sprigs; 4 garlic cloves, cut in half lengthways; 2 tablespoons olive oil; juice of 1 lemon; finely grated zest of 2 lemons; 1 litre (35 fl oz/4 cups) milk; 2.25 kg (5 lb) pork loin, on the bone

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Chining the pork (detaching the backbone) before cooking makes it easier to carve between the ribs, and also looks very attractive when you serve. It’s a handy skill to have, but if you find the idea daunting you can ask your butcher to do it, or just leave the pork loin as it is and start this recipe at step 4.

Ingredients

2.25 kg (5 lb) pork loin, on the bone
2 tablespoons olive oil

Main course
Starter
Gluten-free

Method

To chine the pork, put the rack of ribs on a chopping board, ribs facing downwards. Using a sharp boning knife, cut down the side of the chine bone to the vertebrae. Hold the chine bone in one hand and the joint in the other and snap off the chine bone.
Trim the layer of fat off the back of the joint leaving just enough to act as a protective laye