Old spot cooked in milk, cinnamon, bay and lemon recipe
Matt Tebbutt shares this easy yet delicious old spot recipe with us. The meat is cooked in milk and spices and is best served with boiled potatoes and seasonal vegetables.
Ingredients
- 1 Whole loin of best quality Old Spot 3-4kg, boneless and skinless
- 2 Lemons, pared and juiced
- 2 l Milk approx. (enough to cover the pork)
- 100 g Unsalted butter
- 1 Olive oil
- 3 Heads of garlic, cut in half
- 20 g Cinnamon sticks
- 5 Bay leaves
- 2 White onions, cut into quarters and peeled
- 10 g Mixed peppercorns
- 1 Whole loin of best quality Old Spot 3-4kg, boneless and skinless
- 2 Lemons, pared and juiced
- 3.5 pints Milk approx. (enough to cover the pork)
- 3.5 oz Unsalted butter
- 1 Olive oil
- 3 Heads of garlic, cut in half
- 0.7 oz Cinnamon sticks
- 5 Bay leaves
- 2 White onions, cut into quarters and peeled
- 0.4 oz Mixed peppercorns
- 1 Whole loin of best quality Old Spot 3-4kg, boneless and skinless
- 2 Lemons, pared and juiced
- 8.5 cups Milk approx. (enough to cover the pork)
- 3.5 oz Unsalted butter
- 1 Olive oil
- 3 Heads of garlic, cut in half
- 0.7 oz Cinnamon sticks
- 5 Bay leaves
- 2 White onions, cut into quarters and peeled
- 0.4 oz Mixed peppercorns
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 130 mins
- Serves: 4
Step-by-step
- Season the pork all over and seal in a hot tray big enough to hold the pork as a whole. Add the butter, garlic and thyme, let the pork sizzle to extract the flavour
- Add the milk almost to cover, add the lemon zest and half of the juice, cinnamon sticks and bay leaves
- Put in a low (150c, Gas mark 2) oven and cook uncovered for 1.5-2 hours
- Remove the pork. Keep warm and skim the sauce of excess fat, taste and reduce the sauce consistency. The sauce should be nicely curdled
- Cut the meat into slices and spoon over the sauce, soft onions and cinnamon sticks
- Serve with some boiled potatoes and seasonal veg
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