Pork neck cooked in milk with lemon and sage
10 minutes prep.
2.5 hours cooking
- 1.2 kg piece of boneless skinless pork neck, tied at intervals with kitchen string
- 2 tbsp olive oil
- 1½ heads garlic, cloves separated, peeled and bruised
- 1 bunch sage
- Rind of two lemons, peeled into strips with a vegetable peeler
- 750 ml (3 cups) milk
- Extra-virgin olive oil, for drizzling
- Preheat an oven to 170˚c.
- Season the pork well with sea salt and freshly ground pepper. Heat olive oil in a large frying pan over a medium-high heat, then brown the pork well all over. Transfer pork to a roasting pan that will hold the pork snugly but with a little room to move.
- Add the garlic to the pan and fry until fragrant and golden. Remove from the heat, add sage and lemon, then tip this over the pork. Add milk (it should come half-way up the sides of the pork, add a little more if necessary), season generously and cover with baking paper and a piece of foil.
- Braise for 1¼ hours, turn the pork in the braising liquid, cover and return to oven for another 1¼ hours – the pork should be very tender and almost falling apart. Pierce it with a skewer or small sharp knife, it should yield very easily to the tip of the knife
- Remove pork from braising liquid, rest for 10 minutes then slice across the grain about 1cm thick and transfer to a platter. Scoop the solids from the braising liquid out with a slotted spoon – the milk will have formed small clumps of ricotta-like curds – and spoon over pork.
- Strain over a little of the pan liquids, drizzle with a little extra-virgin olive oil and serve.