On Nov 16, 12:46*pm, (Victor Sack) wrote:
> This is what is going to be dinner next Friday. *The recipe is from
> _Ginger Pig Meat Book_ by Tim Wilson and Fran Warde.
>
> Victor
>
> * * * * * * * * Aromatic melting pork
>
> This dish is very simple to prepare and cook, but it delivers tender
> pork and vegetables with a succulent sauce all from one pot.
>
> Serves 8
> Takes 2 1/4 hours
>
> 900 ml (1 1/2 pints) milk
> 1.5 kg (3 lb 5 oz) boned and rolled shoulder of pork
> 6 onions, peeled and quartered
> 6 carrots, peeled and halved
> 4 garlic cloves, crushed and peeled
> 4 celery sticks, halved
> 3 bay leaves
> 2 sprigs of marjoram
> 3 sprigs of thyme
> 5 strips of unwaxed lemon zest
> sea salt
> freshly ground black pepper
>
> 1. *Preheat the oven to 170°C/325°F/gas mark 3. *Heat the milk in the
> oven in an ovenproof casserole that has a lid. *Just before it boils,
> add all the other ingredients. *Cover with a circle of baking parchment,
> then with a tightly fitting lid.
>
> 2. *Cook in the oven for 1 hour, reduce the temperature to
> 150°C/300°F/gas mark 2 and cook for a further hour until cooked through
> and tender. *Carve the pork and serve with tagliatelle, spooning over
> the juices and vegetables.

Why not heat the milk on the stove and then add everything and then
put casserole dish in the oven?