Ingredients
1 kg pork (shoulder, leg)
1.5 liters of fresh milk
600 ml dry white wine
2 leaves salvia (sage)
3 sprigs rosemary
125 g butter
black pepper
pepper, salt
Method
The meat is poured into a suitable container with white wine, add some black pepper and leave to marinate in the cold for about 48 hours. Then remove from marinade, drain and fry on all sides in the butter, until get golden brown. Place in a pan, add rosemary and sage, seasoned with salt and pepper and pour in the milk. Put it to bake about 90 minutes at 200 C. The meat is served sliced. The remaining cooks sauce thickens, or deglazing if necessary and available separately or meat pour it.
Containers:
Difficulty
Average
Tested
0 users
Source
European and world cuisine
Comments
Bravo! Very original!
interesting is the recipe, the role of milk is that the meat is tender! Passes to favorites waiting line! When frying fresh Calamari necessarily stay 3-4 hours in milk, so do not become tough.
assessment forgot!