serves
6-8
prep
20 minutes
cook
40 minutes
difficulty
Easy
serves
6-8
people
preparation
20
minutes
cooking
40
minutes
difficulty
Easy
level
Ingredients
- 1 kg (2.2 lb) boneless, skinless pork shoulder
- 1½ tbsp (30 ml) olive oil
- 1½ tbsp (30 ml) butter
- 3 cloves garlic, crushed
- 2 sprigs rosemary, plus 3 tsp chopped rosemary leaves
- 3 sprigs sage
- ⅔ cup white wine
- 2 cups (500 ml) whole milk
- 2 cups (500 ml) light (35%) cream
- Roasted Carrots, Apples and Chestnuts, to serve
Instructions
1. Rub the pork shoulder with salt and pepper.
2. In a Dutch oven or a large heavy pot, heat the olive oil and butter over medium-high. Add the pork shoulder and brown evenly on all sides, lowering the heat if the butter starts to get too dark. Once the meat has browned, add the garlic, 2 sprigs of rosemary and 2 sprigs of sage, and fry just until garlic is golden. Deglaze with white wine.
3. Pour the milk and cream into the Dutch oven slowly. Bring to a gentle boil, then lower heat to the gentlest simmer possible, cover, and let cook for 2 ½ hours, until meat is very tender. Once cooked, remove meat to a cutting board and let rest for a few minutes.
4. Remove garlic, rosemary, and sage from the milk in the Dutch oven – the milk will have formed into dark curds. Transfer milk sauce to a blender, curds and all, and blitz until smooth.
4. Cut pork into slices and arrange on a tray with Roasted Carrots, Apples and Chestnuts. Spoon sauce over the sliced pork, garnish with chopped rosemary and remaining sprig of sage, and serve immediately.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
