Name: Roast pork in milk
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 8
Ingredients: 2 kilogram boneless pork leg, skin removed, rolled; 2 tablespoon olive oil; 1 lemon, finely grated zest and juice; 1 litre milk; 2 eschalots, sliced; 2 clove garlic, sliced; 4 sprigs thyme; 1/2 teaspoon fennel seeds; 1/4 teaspoon black peppercorns; roasted fennel, to serve

Roast pork in milk

Tender pork is roasted to perfection and served with a creamy, fragrant sauce. This hearty dish is wonderfully warming and great served up to hungry guests.

Serves 8

Prep

15M

Cook

Total

3H 15M

Ingredients

2 kilogram boneless pork leg, skin removed, rolled

2 tablespoon olive oil

1 lemon, finely grated zest and juice

1 litre milk

2 eschalots, sliced

2 clove garlic, sliced

4 sprigs thyme

1/2 teaspoon fennel seeds

1/4 teaspoon black peppercorns

roasted fennel, to serve

Method

1.Preheat oven to moderately slow, 160°C (140°C fan-forced).

2.Place pork in a large baking dish. Rub with oil, zest and juice. Season to taste.

3.Heat milk, eschalot, garlic, thyme, fennel and peppercorns in a medium saucepan on high. Bring to the boil. Remove from heat and pour over pork in dish.

4.Bake 3 hours, turning every hour, until cooked to taste.

5.Rest, covered, 20 minutes, before carving. Serve with roast fennel. Spoon over milk mixture.