Pork cooked in milk

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Meat mains

Pork cooked in milk

Main Serves 6 2h 20 min
Cooking in milk is another way of ensuring the pork stays juicy. The richness of the milk is offset by the herbs and lemon and the potatoes are ... I can't think of a suitable superlative.


  • 2 tbsp olive oil
  • 1.2kg leg of pork
  • 30g butter
  • 6 garlic cloves, peeled and halved
  • small bunch fresh sage, chopped
  • small bunch fresh thyme, chopped
  • 750ml full-fat milk
  • zest of 1 lemon, peeled in long slivers
  • pinch nutmeg, grated
  • 500g small potatoes, peeled and left whole
  • salt and pepper


Prep time: 20 min
Cooking time: 2h
  • Step 1

    You'll need a heavy casserole with a lid, big enough for the pork with enough space around it for the potatoes. Preheat oven to 160°C/Gas Mark 3.
  • Step 2

    Place the casserole over a medium heat and add the oil. Add the pork and brown on all sides. Remove the pork and wipe the oil from the pan with a bit of kitchen paper. Don't burn your fingers.
  • Step 3

    On a medium heat, melt the butter. Add the garlic, sage, thyme and cook for a minute or until the garlic is just starting to turn golden brown.
  • Step 4

    Return the pork to the pan and pour over the milk. Add the slivers of lemon zest and a grating of nutmeg. Season generously. Fit the potatoes around the pork so they are submerged in the milk. Cover with a piece of baking parchment and place the lid on top.
  • Step 5

    Roast in the oven for 2 hours, or until the pork is very tender and milk reduced to a creamy sauce. The milk will almost certainly have curdled and browned a bit so remove the pork and potatoes and give the liquid a zap with a stick blender. Serve with a salad.

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