Pork poached in milk with ruby chard and smashed minted new potatoes

Method

1. To make the pork; put the milk, lemon zest and juice, bay leaves, salt, peppercorns and thyme into a large deep pan.

2. Add the chunks of pork and bring to a gentle simmer. Cover and poach for 4 hours over a low heat. The milk will split and curdle, but don't worry about this.

3. To make the potatoes; place the potatoes in a pan of salted water and bring to the boil. Cover and boil for about 30 minutes until soft. Drain well.

4. Push the potatoes through a sieve, into a bowl and pour over the olive oil.

5. Add the lemon juice, mint and a good pinch of salt and pepper. Toss to combine and then crush with a fork.

6. Heat the butter in a medium pan and when it starts to foam add the garlic and red chard. Cook, stirring, for 1 minute, then drain on kitchen paper.

7. Serve the pork with the potatoes and ruby chard and spoon over the pork juices.

Comments                        add a comment

Be the first to add a comment...

Ingredients

For the pork

2 litres Milk
2 unwaxed lemons, zest and juice only
4 Bay leaves
pinch Salt
1 sprig Thyme
1 tsp White peppercorns
3kg pork shoulder, cut into 3 chunks

For the smashed minted new potatoes

1kg new potatoes, peeled and cut into chunks
200ml Olive oil
1/2 lemon, juice only
bunch Mint, coarsely chopped

For the ruby chard

25g Butter
500g ruby chard
1 clove garlic, crushed

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Afternoon tea, curry cookery courses and more!
Special offers on wine
Real Italian food for real food lovers