Pork Cooked in Milk

Preparation info
  • Serves


    • Difficulty


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.


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


  1. 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.
  2. Trim the layer of fat off the back of the joint leaving just enough to act as a protective laye