It may seem odd to cook pork in milk but, in fact, the
richness of the milk, coupled with the long, slow cooking,
produces very tender results. Serves 6.
INGREDIENTS: Vegetable oil - 1 tbsp, Butter - 25 g (1 oz), Loin of pork - 1 kg (2 lb) rinded, Garlic cloves - 2, Onion - 1 large chopped, Milk - 600ml (1 pint), Juniper berries - 5, Sage - 4 sprigs, plus extra for garnish.
COOKING: 1. Heat oil and butter in a large saucepan into which
the meat will just fit. Fry the pork, garlic and onion
for 15 minutes, until the pork is browned on all sides.
Add the milk, juniper berries and sage.
2. Bring to a boil, cover and simmer for 1-2 hours,
until the pork is tender and cooked through, turning and
basting from time to time.
3. Transfer the pork to a serving dish. Discard the garlic,
juniper berries and sage. The milky cooking juices will
look curdled, so sieve or liquidise until smooth.
4. Carve the pork into thick slices. Pour a little of the
sauce over the slices and serve the remainder separately.
Garnish with sprigs of sage.