Italian Pork Shoulder Braised in Milk, served with soft cheesy polenta and green beans.
Italian Pork Shoulder Braised in Milk Recipe
Serves 4-6
Ingredients:
3kg shoulder of pork
6 cups milk
1 bunch sage
2 lemons, shredded rind
6 cloves garlic, peeled
1 cup polenta
40g butter
½ cup finely grated parmesan
250g green beans, trimmed
Method:
Preheat oven to 200˚C. Remove skin from pork and discard. Season pork with sea salt flakes and freshly ground black pepper. Place pork into a deep roasting pan. Pour over 4 cups milk. Place sage, lemon rind and garlic into pan. Place into oven and cook for 45 minutes or until pork is golden. Reduce heat to 160˚C and cook for a further 2 hours, basting every 30 minutes with pan juices. Transfer to a chopping board and stand for 10 minutes before slicing. Strain pan juices through a sieve. Pour liquid into a small saucepan and place over a low heat.
Heat remaining milk and 21/2 cups water in a saucepan over a high heat. When mixture comes to the boil, add polenta in a slow, steady stream. Reduce heat to low and continue to stir polenta for 10 minutes or until soft. Add butter and cheese. Stir until combined. Season with salt and pepper.
Bring a saucepan of water to the boil. Add beans and cook for 1 minute or until just tender. Drain. Spoon soft polenta onto serving plates. Top with slices of pork; serve beans on the side. Spoon sauce over pork and serve.