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Jeßus[_14_]

On Wed, 16 Nov 2011 21:46:44 +0100, (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.

This sounds great Victor, a belated thank you for posting this recipe.
I'm going to try this one within the next few weeks (waiting for a
neighbours piggie to be slaughtered). Always love the shoulder, one of
the best cuts IMO...