For six people
How to make:
Heat the butter and oil in a large casserole and when it stops sizzling add the pork. Brown the pork on all sides if the butter starts to go brown turn down the heat.
Add the seasoning and the milk; be careful the milk does not boil over so add it slowly.
Cover leaving a gap for the steam to escape and cook slowly on a low heat for 2 hours. Turn and baste the meet every now and again and top up the milk should it need it.
When the meat is cooked the milk should have changed into little golden brown clusters of wonderfulness. If they are still pale uncover the casserole and cook over a high heat until they darken.
Remove the meat and cover with foil.
Remove any fat from the casserole but make sure you keep the golden clusters add three tablespoons of water and de-glaze the casserole with the water this makes a sauce.
Carve the meat into 10mm slices and arrange on a dish spoon the sauce from the casserole over the meat and serve.
This goes brilliantly with Sautéed Fennel with butter and cheese
"Carnaroli'' is the king of risotto rice by Riso Gallo, an exceptional quality rice with large, full-bodied grains that encompasses six generations of passion and culture for rice.
From all good supermarkets.