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.

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?

Chemo the Clown > wrote:

> (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.
[trimmage]
> > 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?

I agree. I always do similar dishes this way and will also be doing it
this way tomorrow.

Victor

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...