Pork Scotch Fillet Braised In Milk
Serves 4-6
1.5 kg Gourmet Direct Pork Scotch Fillet Cap off
1 teaspoon fennel seeds
4 tablespoons olive oil
3 bay leaves, preferably fresh
1.5 Litres whole milk
Sea salt and pepper
Rub the pork all over with salt, pepper and fennel seeds. Place a large heavy saucepan over a medium heat and add the olive oil.
When the oil is hot, but not smoking, add the pork and seal until nicely browned on all sides, but not too dark. Pour off any excess oil, add the bay and milk and bring to a gentle simmer, turning down the heat if necessary. Cook slowly with the lid half off for 1-1 ½ hours, turning the meat occasionally. Remove the pork to rest and keep warm and if the milk has not completely reduced to caramelised nutty nuggets then turn up the heat a little and watch carefully as it won't take long to fully reduce down. Slice the meat and serve with shredded wilted cabbage and a lovely dish of spiced carrots with dried coriander and honey. Truly comforting in winter.
© Copyright 2005 Gourmet Direct Limited
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