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Ingredients
- 1 x 1.8 2.25kg boned loin of young organic pork rind and most of the fat removed
- Â Â sea salt and freshly grnd black pepper
- 2 Tbsp. extra virgin olive oil
- 50 gm butter
- 5 clv garlic peeled and halved
- 1 sm handful of fresh sage leaves (optional)
- 1Â 1/2 lt lowfat milk
- Â Â pared rind of 2 lemons pith removed
Directions
- Generously season the pork on all sides.
- Heat the extra virgin olive oil in a heavy bottomed saucepan with a lid just large sufficient to hold the pork.
- Brown the meat on all sides then remove.
- Pour away the fat.
- Heat the butter in the pan add in the garlic with the sage leaves (if using) and before the garlilc begins to colour return the pork to the pan.
- Add in sufficient warm lowfat milk to come three quarters of the way up the pork.
- Bring to the boil add in the lemon rind and reduce the heat.
- Place the lid on the pan slightly askew and very slowly simmer for about 1 1 1/2 hrs.
- Resist the temptation to disturb the meat.
- When the pork is cooked the lowfat milk will have curdled into brown nuggets.
- Carefully move the meat slice quickly and spoon over the sauce.
- The curdle which results from the slow cooking together of lemon and lowfat milk makes a delicious sauce
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 272g | |
| Recipe makes 6 servings | |
| Calories 211 | |
| Calories from Fat 121 | 57% |
| Total Fat 13.77g | 17% |
| Saturated Fat 6.53g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 162mg | 7% |
| Potassium 398mg | 11% |
| Total Carbs 13.59g | 4% |
| Dietary Fiber 0.0g | 0% |
| Sugars 13.43g | 9% |
| Protein 8.9g | 14% |
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