This is a recipe I cooked for years when I worked at the River Cafe.

Delicious served with spinach for a healthy, wholesome meal.

Serves 6

Prep time: 10 mins

Cooking: 2¼ hrs


1.8-2.2kg boned loin of

pork, rind and most of the fat


Sea salt and freshly ground

black pepper to taste

2 tbsp olive oil

6 pints of Yeo Valley Organic

Whole Milk

4 tbsp Yeo Valley Organic

Unsalted Butter

5 cloves garlic, peeled and


1 small handful fresh sage


Zest from 2 lemons, in thick

strips white pith removed


1 Generously season pork on all sides with salt and pepper.

2 Place a heavy-bottomed saucepan, that is just large enough to hold the pork, over medium-high heat.

3 Add oil into the pan and add pork. Brown on all sides, turning only as necessary.

4 Transfer pork to a plate; carefully pour off and discard the fat in the pan.

5 Place a separate pan over a medium heat and warm the milk. Do not boil.

6 Return the heavy-bottomed saucepan to medium heat, add butter and heat until melted.

7 When foam subsides, add garlic and the sage and cook just until garlic is softened but not browned.

8 Return pork to pan and add enough of the hot milk to submerge pork by at least three-quarters.

9 Increase heat to medium-high and bring milk to boil.

10 Immediately reduce heat to medium-low, add lemon zest and partially cover. Simmer gently for 1½ to 2 hours or until internal temperature of the pork is 155°C. Ladel extra milk over if the pork begins to look dry. Note: Resist the temptation to disturb meat while cooking. The milk will curdle and form brown nuggets; this is good.


Spoon cooking sauce over top of pork and serve with wilted spinach, crusty Italian bread or rice.