Milk-braised Pork Shoulder with Zesty Fried Herb and Lemon Salsa (gf)

Braising the pork in milk and aromatics will give you melt-inthe-mouth meat and delicious cooking juices that can also be used to make the silky Cauliflower Purée (see recipe below).

1.2-kilogram bone-in pork shoulder

sea salt and ground pepper 1 tablespoon olive oil 2 onions, thickly sliced 2 fresh bay leaves 2 long sprigs rosemary 6 cloves garlic, peeled

Preheat the oven to 150°C.

long strips zest from 1 lemon 2 teaspoons fennel seeds 1 litre full-fat milk

Zesty Fried Herb and Lemon Salsa (see recipe, right)

Cauliflower Purée

(optional; see recipe, right)

Season the pork all over with salt and pepper. Heat the oil in a large, deep ovenproof saucepan and brown the pork on all sides except the skin. Take out and set aside.

Add all the ingredients except the milk and cook for 5 minutes. Put the pork back into the pot skin side up and pour over the milk. Bring to the boil then cover tightly with a lid or tinfoil.

Place in the oven and cook for about 3-4 hours, or until a skewer will easily pass through the meat and it’s falling off the bone. The milk will have formed thick curds.

Carefully lift out the pork and place in a dish. Cover with foil to keep warm.

There are two ways of serving the pork. You can take the meat off in large chunks, discarding the fat, bone and skin, and place in a serving dish then strain enough of the hot cooking liquid over it to keep it moist.

Alternatively, follow the recipe for making the cauliflower purée and serve this alongside.

Serve both versions with the zesty salsa.