- 1.5kg (3lb) loin pork, with fat attached and rind removed, tied with string
- 2tbsp olive oil
- 1.5l (48fl oz) milk
- 50g (1¾oz) butter
- 6 cloves garlic, peeled and split in half
- 2 unwaxed lemons, peel removed
- Heat the oven to 160°C (gas mark 2-3). Season the pork well with salt and freshly ground black pepper. Heat the oil in the bottom of a large casserole or frying pan over a medium heat. Add the pork and slowly cook until golden. Remove it from the pan and wipe out the excess fat with kitchen paper.
- Bring the milk to just under the boil in a large saucepan. Heat the butter in the casserole. Add the garlic and cook for 1-2 minutes, then add the pork.
- Add enough of the milk to come about a third of the way up the side of the pork. Drop the strips of lemon peel (minus any white pith) into the milk and bring to the boil.
- Cover with foil or a lid, and transfer to the oven. Cook for 1 hour then remove the cover and continue to cook for a further 30 minutes. Spoon off and discard any fat. Serve the pork in slices, accompanied with the reduced milk.
The milk will reduce to a lovely, soft, golden, lemony curd. Spoon this around the meat when you serve it.