Servings: 4
Ingredients
- 2 Tbsp unsalted butter
- 1-2 Tbsp vegetable oil
- 2 ¼ pounds pork loin or pork butt
- Salt
- Freshly cracked black pepper
- 3-4 fresh sage leaves
- 3-4 strips of lemon rind
- 1 whole onion
- 2 garlic cloves
- 2-2 ½ cups whole milk
- 2-3 Tbsp warm water
Instructions
- Season the pork with salt and freshly cracked pepper.
- Heat the butter and oil over medium heat in a casserole dish, and brownthe meat on all sides for about 10-15 minutes. Remove meat.
- Add the onion and garlic, sauté until soft, add sage leaves and lemon rind to the casserole dish.
- Slowly pour the milk into the casserole dish, add meat, bring it to a boil, and then turn down the heat on the stove to a lower medium setting.
- Cover the casserole dish (with a lid partly off) and cook slowly in a 325 oven for 1 ½-2 hours until the meat is easily pierced by the tip of a knife. Turn the meat occasionally. If necessary, add a little more milk as needed to help baste.
- Remove the meat and place it onto a serving platter and keep it warm.
- Cook the remaining milk that is left in the casserole dish on the stove until browned and thickened into clusters of milk. The milk should look like cottage cheese.
- Pour the browned milk into a blender and blend until smooth (so the milk is not separated). If it becomes too thick, add 2-3 tablespoons of warm water.
- Thinly slice the meat and spoon the browned milk over the top. Enjoy!
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