Name: Milk-braised pulled pork with creamy polenta
Prep time: 15 min
Cook time: 195 min
Total time: 210 min
Yield: 8
Ingredients: Milk-braised pulled pork; 1 tablespoon olive oil; 1.5 kilogram piece skinless, boneless pork neck, rolled; 1 red onion, sliced; 5 sprigs lemon thyme; 2 bay leaves; 2 garlic cloves, chopped; 2 1/2 cup milk; 4 strips lemon peel; green beans, steamed, to serve; baby carrots, steamed, to serve; Creamy polenta; 2 cup chicken stock; 2 cup milk; 60 gram butter; 1 cup polenta; 1/2 cup grated parmesan

Milk-braised pulled pork with creamy polenta

This classic Italian method of cooking results in a melt-in-the-mouth winter dish.

Serves 8

Prep

15M

Cook

3H 15M

Total

3H 30M

Ingredients

Milk-braised pulled pork

1 tablespoon olive oil

1.5 kilogram piece skinless, boneless pork neck, rolled

1 red onion, sliced

5 sprigs lemon thyme

2 bay leaves

2 garlic cloves, chopped

2 1/2 cup milk

4 strips lemon peel

green beans, steamed, to serve

baby carrots, steamed, to serve

Creamy polenta

2 cup chicken stock

2 cup milk

60 gram butter

1 cup polenta

1/2 cup grated parmesan

Method

Milk-braised pulled pork

1.Preheat oven to 160°C (140°C fan-forced).

2.Heat oil in a large, flameproof saucepan on high. Season pork. Cook 10 minutes, turning to brown well all over. Remove from pan.

3.Cook onion, thyme, bay leaves and garlic in same pan for 3-4 minutes or until onion is soft. Add milk and lemon peel. Bring to a simmer. Return pork to pan.

4.Bake, covered, for 3 hours or until pork is very tender. Cool slightly. Remove pork from pan. Discard any string and extra fat. Using 2 forks, shred meat. Sereve with creamy polenta, beans and carrots.

Creamy polenta

5.Bring stock, milk and butter to the boil in a saucepan. Reduce to a simmer. Slowly whisk in polenta, stirring constantly 10-15 minute or until polenta comes away from sides of pan. Turn off heat and stir in parmesan. Season to taste.