You will need to begin this recipe a day ahead.
- 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
- 1Season 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.
- 2In 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.
- 3Meanwhile, 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.
Drink Suggestion: Full-flavoured white arneis. Drink suggestion by Max Allen