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Pork neck braised in milk

You'll need

1.2 kg pork neck 30 ml olive oil 4 sprigs of rosemary Rind of 1 lemon, removed with a peeler 6 cloves of garlic 2 litres (8 cups) milk   White beans with rosemary 400 gm (2 cups) dried white beans, soaked overnight and drained 100 ml extra-virgin olive oil 1 tbsp finely chopped rosemary


  • 01
  • Season pork with sea salt and black pepper, tie it at 5cm intervals with twine, to keep its shape. Heat oil in a deep frying pan, add pork and cook over high heat, turning occasionally, until brown (5-6 minutes). Pour off fat, discard.
  • 02
  • In a separate saucepan, combine 1½ litres of milk, rosemary, lemon rind and garlic, slowly bring to the boil, pour over pork (milk should almost cover pork), bring to a simmer over low heat and cook, covered, turning occasionally, for 20 minutes. Remove lid and cook, turning pork every 20 minutes, until pork is very tender (2-2½ hours). Warm remaining milk, use to baste pork. Set pork aside in a warm place to rest (8-10 minutes). Increase heat to high, reduce milk until thick (5-6 minutes), pass through a sieve.
  • 03
  • Meanwhile, bring beans to the boil over medium heat, cook until tender (35-40 minutes), drain. Add oil and rosemary, season. Slice pork, serve with beans and milk sauce.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Full-flavoured white arneis.

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