Pork Cooked in Milk with Bay and Cinnamon

Name: Pork Cooked in Milk with Bay and Cinnamon (Lomo con leche)
Yield: Serves 4–6
Cuisine: Spanish
Ingredients: 1–1.5 kg boned organic or free-range pork loin, with skin removed; 1–1.5 kg boned organic or free-range pork loin, with skin removed; ½ teaspoon chopped fresh thyme leaves, or a pinch of dried thyme; ½ teaspoon chopped fresh thyme leaves, or a pinch of dried thyme; 4 tablespoons olive oil; ½ cinnamon stick; sea salt and black pepper; sea salt and black pepper; 1.5 litres milk; 3 bay leaves, preferably fresh; 3 bay leaves, preferably fresh

Lomo con leche

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

Pork cooked in milk was one of our favourite dishes to cook at the River Cafe, so we were thrilled when we saw a similar recipe for it in a Spanish book using cinnamon and bay instead of lemon zest and sage.

Ingredients

1–1.5 kg boned organic or free-range pork loin, with skin removed
½ teaspoon chopped fresh thyme leaves, or

Europe
Spain
Main course
Gluten-free
Mediterranean
Spicy

Method

Trim the pork of excess fat and rub all over with salt, pepper and thyme. Place a large, heavy saucepan over a medium heat and add the olive oil. When the oil is hot, but not smoking, add the pork and seal until golden brown on all sides, but not too dark. Pour off any excess oil, add the cinnamon, bay and milk and bring to a gentle simmer, turning down the heat if necessary. Cook slowly with t