Serves – 4
Prep Time – 10 mins
Cook Time – 2.5hrs
Ingredients
1 Boneless Pork shoulder cut into large chunks
1 head of garlic, cut in half
4 dried whole red chillies
1tbs fennel seeds
3 punnets of sage
1 lemon, sliced into rounds
4 cups Full Cream Milk
Sea salt
Olive oil
2 bunches baby broccoli
½ bunch parsley
½ bunch chives
Method
In a large oven safe saucepan brown off the pork in some olive oil with a pinch of sea salt. Add in the garlic and brown off. Add in the chilli, fennel seeds, sage and lemon slices, fry off for 1 minute. Add in the milk and bring up to the boil cover and place into a 150deg c oven and cook for 2 hours or until the pork is tender.
In a hot frypan fry off the broccoli until just softened. Season with sea salt and a squeeze of lemon. Garnish with pork with a sprinkle of parsley.
Serve the pork with the broccoli on the side.