| 1kg pork loin roast or pork shoulder, rolled and tied | |
| herb : crushe garlic cloves , sage, lemon peel | |
| 2 1/2 cups warm milk |
season the pork with salt & pepper Warm 2.5cups milk
In a casserole : just large enough to fit the pork Heat butter & vegetable oil Brown the meat: fat side down first ( pour out the additional oil)
Add garlic & sage & lemon peel: fragrant Pour in 2.5 cups warm milk boil & simmer: 2 hours Turn & baste the meat from time to time’
Remove the meat & rest & carve. *Spoon off any additional fat. *Add warm water: deglaze. Spoon the sauce over the sliced pork and serve immediately.
