- Serves: 8
- Cook Time: 4 hours 10 minutes
- Prep Time: 10 minutes
- Effort: easy
- 100 g unsalted butter
- 1 small pork shoulder, -boned and skin removed, with 1cm of fat remaining
- 1.5 litres whole milk
- 1 lemon, juice and pared zest only
- 6 leaves sage
- 3-4 cloves garlic
- 1 kg spinach leaves
- 2 tbsp good-quality olive oil
1. Melt the butter in a large, heavy-based saucepan and seal the pork until all sides have a light brown colour and some of the fat has melted. Remove the pork from the pan, discard the cooking fat, and wipe the pan with kitchen towel. Leaving the sediment at the bottom.
2. Add lemon zest, juice, sage leaves and garlic. Pour the milk into the cleaned pan and bring it to boil.
3. Season the pork shoulder with salt and freshly ground black pepper and put it, shoulder fat side down, into the hot milk. Cook slowly on the top of the stove, partially covered, for about 2-3 hours (depending on size).
4. Turn the pork over and cook for a further 1 hour or until you can feel that the pork is very tender. (Place a fork or skewer in the meat: this should slip through very easily with no resistance.) The milk should have become a lovely lemony rich sauce with big nuggets of curdled milk.
5. Wash the spinach and fry gently in a pan with a little salt until wilted, then dress with a really good olive oil.
6. Remove the pork from the sauce, slice thickly and put onto serving plates. Pour over the sauce and serve with the spinach.
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