Italian Pork Shoulder Braised in Milk

By MiNDFOOD

Italian Pork Shoulder Braised in Milk
Add a taste of autumn to your menu with this seasonal Italian pork shoulder.

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.

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