This month, Farm Chef Mary-Ann Beaty wanted to share some recipes that use milk, in support of the British Dairy industry.
The pork dish was a new experiment and can work well with a rolled shoulder if you have more mouths to feed.
“The remaining milk and onions make a good sauce, if you don’t mind the curdled look as the milk reacts to the onions,” says Mary-Ann.
Preparation time: 10 minutes
Cooking time: 3 hours
Serves 2-4 people (depending of the size of the joint)
- 1 pork belly joint
- 1 onion, diced
- 2 cloves of garlic, peeled
- Rapeseed oil
- 115ml white wine (optional)
- 570ml milk (approximately)
- Salt and pepper
- Place the onion and garlic in a roasting tin to form a bed for the pork. Preheat oven to 150C/130C fan/gas 2
- Add the pork and score the skin.
- Dry the skin well with kitchen paper and drizzle the oil all over and into the score marks. Sprinkle with salt and rub in well.
- Season the milk and pour into the roasting tin (with the wine if using), making sure it doesn’t touch the skin.
- Cover snugly with foil and place in the preheated oven.
- 25 minutes before the end of the cooking time, remove the foil and turn the oven up to 240C/220C fan/gas 7 for about 10-15 minutes until crackled.
- Allow to rest and serve.
Tip: If you would like to use the cooking liquor as a sauce, when you turn the oven up, take the milk and onion mixture out of the roasting tin (or put the pork into another one) and season to taste – it doesn’t look the best but tastes good.