Name: Pork neck braised in milk
Prep time: 15 min
Cook time: 200 min
Total time: 215 min
Yield: 6
Ingredients: 1.2 kg pork neck; 30 ml olive oil; 4 sprigs of rosemary; Rind of 1 lemon, removed with a peeler; 6 cloves of garlic; 2 litres (8 cups) milk; White beans with rosemary; 400 gm (2 cups) dried white beans, soaked overnight and drained; 100 ml extra-virgin olive oil; 1 tbsp finely chopped rosemary

Pork neck braised in milk

Australian Gourmet Traveller recipe for pork neck braised in milk

Serves 6

Prep

15M

Cook

3H 20M

Total

3H 35M

You will need to begin this recipe a day ahead.

Ingredients

1.2 kg pork neck

30 ml olive oil

4 sprigs of rosemary

Rind of 1 lemon, removed with a peeler

6 cloves of garlic

2 litres (8 cups) milk

White beans with rosemary

400 gm (2 cups) dried white beans, soaked overnight and drained

100 ml extra-virgin olive oil

1 tbsp finely chopped rosemary

Method

Main

1.Season pork with sea salt and black pepper, tie it at 5cm intervals with twine, to keep its shape. Heat oil in a deep frying pan, add pork and cook over high heat, turning occasionally, until brown (5-6 minutes). Pour off fat, discard.

2.In a separate saucepan, combine 1½ litres of milk, rosemary, lemon rind and garlic, slowly bring to the boil, pour over pork (milk should almost cover pork), bring to a simmer over low heat and cook, covered, turning occasionally, for 20 minutes. Remove lid and cook, turning pork every 20 minutes, until pork is very tender (2-2½ hours). Warm remaining milk, use to baste pork. Set pork aside in a warm place to rest (8-10 minutes). Increase heat to high, reduce milk until thick (5-6 minutes), pass through a sieve.

3.Meanwhile, bring beans to the boil over medium heat, cook until tender (35-40 minutes), drain. Add oil and rosemary, season. Slice pork, serve with beans and milk sauce.