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    Italian-Style Pork Braised in Buffalo Milk with Sage, Lemon and Garlic

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    Italian-Style Pork Braised in Buffalo Milk with Sage, Lemon and Garlic

    This dish may not produce the prettiest sauce you'll ever come across, but it could well be one of the tastiest. The milk and lemon bubble down to create sticky, lemony nuggets that complement the moist pork perfectly.

    • Preparation time: 10 minutes
    • Cooking time: 90 minutes to 120 minutes
    • Total time: 1 hour 40 minutes to 2 hours 10 minutes 60 minutes 60 minutes 10 minutes

    Serves: 6 - 8

    Ingredients

    • 2 tbsp olive oil
    • 2.5 kg boneless pork loin joint, skin removed
    • 2 unwaxed lemons, cut into 6
    • 1 garlic bulb, broken into unpeeled cloves
    • A bunch fresh sage
    • 1.5 litres buffalo milk

    Method

    1. Season the pork well. Heat 1 tbsp olive oil in a large saucepan and brown the meat for 5–6 minutes. Remove the pork from the pan and pour out any used oil. Pour the remaining oil into the pan and add the lemon and garlic.
    2. Stir-fry for 2–3 minutes, until golden. Add the sage and cook for another minute. Return the pork to the pan and pour over the milk; bring to the boil. Place a lid on the pan, leaving a little opening to allow steam to escape.
    3. Simmer over a gentle heat for 2 hours, until the meat is cooked and the sauce has curdled into nuggets (keep the heat low, or the milk will reduce too quickly to fully cook the pork). Remove the pork and slice; season the sauce to taste.

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