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Braised Pork #2

It may seem odd to cook pork in milk but in fact the richness of the milk, coupled with long, slow cooking, produces mouth'Wateringly tender results. Loin is a particularly lean cut and can be rather dry if roasted, but this recipe keeps it moist and succulent. and the use of garlic, juniper and sage makes the dish delightfully aromatic.

ingredients

serves 6
15 ml (1 tbsp) vegetable oil 25 g (1 oz) butter
1 kg (2 1/4 lb) loin of pork, rinded
2 garlic cloves, skinned
1 large onion, skinned and chopped
568 ml (1 pint) fresh milk
5 juniper berries
4 fresh sage sprigs, plus extra for garnish
salt and pepper

method

1. Heat the oil and the butter in a large saucepan or flameproof casserole into which the meat will just fit. Fry the pork, garlic and onion for about 15 minutes, until the pork is browned on all sides. Add the milk, juniper berries and sage. Season to taste.

2. Bring to the boil, cover and simmer for 1 Vi—2 hours, until the pork is tender and cooked through, turning and basting from time to time.

3. Transfer the pork to a warmed serving dish. Discard the garlic, juniper berries and sage. The milky cooking juices will look curdled, so rub the sauce through a sieve or liquidise in a blender or food processor until smooth. Taste and adjust the seasoning.

4. Carve the pork into thick slices. Pour a little of the sauce over the slices and serve the remaining sauce separately. Garnish with sprigs of sage. Accompany with boiled new potatoes and a green salad.

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