|1 ⅕ kgs||Pork loin (Main)|
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- Keep the fat on the loin, it will render during cooking, keeping the loin moist as it does so. The fat will be poured off and discarded later.
- Heat the oil in a casserole dish large enough to contain the pork loin. Add the butter and when it foams, add the meat fat-side down. Brown the meat on all sides, lowering the heat if the butter browns too much.
- Season with salt and pepper, then slowly add 250ml of the milk, ensuring that it does not boil over. Allow the milk to come to a brisk simmer for 20-30 seconds, then lower the heat and cover with a lid, leaving it slightly askew. Cook at a very low simmer for 1 hour until the milk has thickened to a nut-brown sauce. When it reaches this stage, add another 250ml of milk, simmer for 10 minutes and then cover again, this time with the lid on tightly. After 30 more minutes, set the lid askew again and cook until there is almost no liquid left in the dish. Add the remaining milk and cook until all the milk has coagulated into small nut brown clusters. The whole process should take 2½-3 hours. If all the milk evaporates before the meat is fully cooked, add another 100ml or so.
- Transfer the meat to a cutting board and pour off the fat, leaving behind the milk clusters. Add 2 or 3 Tbsp of water to the pot and bring to the boil, scraping all the cooked residues from the bottom and sides of the dish.
- Slice the pork and spoon the milky juices over it. Serve immediately.
Read Mikki Williden's article of the health benefits of milkhere