October 2nd, 2010

Pork cooked in milk with cinnamon and bay

From a recipe by Sam and Sam Clark. I’ve been meaning to cook this for years but never got around to it. The butcher down the road has just changed hands and now sells organic free-range cuts of pork (something I’m quite happy about), so I decided to give the recipe a try.

Theoretically I’ve a Jewish background, but I’m certainly not following any of the dietary laws…¬†You brown the pork and then poach it for 1 1/2 hours with milk, cinnamon, thyme and bay leaves – the milk cooks down to a nutty sauce and the pork ends up with a lovely soft and subtle flavour, quite unlike anything I’ve made or eaten before.

We had the pork with mashed potato (to which I added some carrot and garlic), and a rocket salad.

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