1.2 kgpork neck30 mlolive oil4sprigs of rosemaryRindof 1 lemon, removed with a peeler6cloves of garlic2litres (8 cups) milkWhite beans with rosemary400 gm(2 cups) dried white beans, soaked overnight and drained 100 mlextra-virgin olive oil1 tbspfinely chopped rosemary
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.
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.
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.