Loin Pork Braised in Milk on the Braai/BigGreenEgg
I haven’t cooked a lot of pork on the braai (except for ribs every week) so I thought I would give this very Italian recipe a go! The key to this being great is to find a butcher that will supply you with great pork to start with, ask him where it comes from and if he doesn’t or cant tell you, go elsewhere. If he can then get him to do the following for you: Ask him to chine and skin the pork loin (chining means removing the backbone from the rack of ribs so that you can carve between the ribs for serving).
This dish is lightly flavoured so that the pork is the star and not the seasoning, so don’t over do it. This can be served with roasted vegetables and potatoes but at this time of year I like to dish it up with a fresh salad and rice.
SERVES 4-6: PREP: 25MINS: COOK TIME: 1-2HR
- 1 x 2.25 kg (5 lb) pork loin, chined and skinned
- 6 x garlic cloves, cut in half lengthways or chrushed
- 30g x sage leaves
- 1lt x (4 cups) milk
- 2 x grated zest of lemons
- 1 x juice of lemon
- Sea Salt & freshly ground Black Pepper to taste
Method how to prepare Loin:
- Preheat the Braai to 200°C (400°F)
- Prepare the pork by trimming the fat to leave just a thin layer.
- Take the backbone off but leave the rib bones on. These bones and fat keep the pork moist while it cooks.
- Take the pork and brown the meat on all sides on the braai.
- Add the garlic & sage to a baking tin and place the pork on top of them. Doing this makes a rack for the meat and prevents it boiling in its own juices instead of roasting.
- Season with salt and pepper and pour the milk over the pork and bring just to the boil.
- Add the lemon zest and drizzle the lemon juice over the loin and roast for about 20 minutes.
- Reduce the temperature to 150°C/300°F and cook for a further 1-11/4 hours.
- If necessary, add a little more milk every so often, to keep the meat roasting in liquid.
- Baste the meat with the juices every 30 minutes.
- Do not cover this will make sure that the juices reduce and the fat on the pork becomes crisp.
To see if the pork is cooked take a skewer and stick it into the middle of the meat, count to ten and pull it out. Touch it on the inside of your wrist and if it feels hot, the meat is cooked through. Or you can use a food thermometer if you have one.
Always leave the meat to rest for 10 minutes before carving. Strain the sauce as it will look curdled and serve with the meat. All that’s left to do now is serve with a fresh salad and rice and enjoy with a great chardonnay. This took a little time to prepare and cook but it was definitely worth it. The sage and garlic weren't to strong and did not over power the pork. Just remember that if you want to end up with a great dish you need to start with great meat, until next week happy Braaiing.