Ingredients

• 2kg-3kg/4lb 4oz - 6lb 10oz pork loin
• French trimmed with the chine bone removed (you can ask your butcher to do this)
• salt and freshly ground black pepper
• 2 tbsp olive oil
• 110g/4oz unsalted butter
• 2 onions
• peeled and cut into quarters
• 3 garlic bulbs
• cut in half
• 2-2.5litres/3 pints 10fl oz - 4 pints 8fl oz full fat milk (enough to cover the pork completely)
• 2 lemons
• zest and juice
• 30g/1oz fresh coriander leaves
• 4-5 bay leaves
• 20g/¾oz cinnamon sticks
• 2 tsp mixed peppercorns
• ½ nutmeg
• freshly grated
• 5 cloves
• 300g/10½oz basmati rice
• salt and freshly ground black pepper
• 4 tbsp fresh flatleaf parsley
• roughly chopped
• 4 tbsp fresh chives
• roughly chopped
• 4 tbsp fresh coriander
• roughly chopped
• 400g/14oz spring greens
• roughly chopped
• 50g/2oz butter

Directions

• Preheat the oven to 150C/300F/Gas 2.
• For the pork
• season the pork all over with salt and freshly ground black pepper.
• Heat a deep casserole large enough to hold the pork until hot
• then add the olive oil and pork. Fry for 1-2 minutes on each side
• until browned all over
• then rest bone-side down in the pan.
• Add the butter
• onions and garlic and fry for 2-3 minutes more.
• Add enough milk to cover the pork
• then add the lemon zest
• half of the lemon juice
• the coriander
• bay leaves and spices.
• Transfer to the oven and cook uncovered for 1½-2 hours
• or until the bones pull away from the meat easily. Remove the pork and set aside in a warm place.
• Skim the remaining milk sauce of excess fat with a spoon. Season
• to taste
• with salt and freshly ground black pepper and add the remaining lemon juice
• to taste.
• Place the sauce over a medium heat and bring to the boil
• then reduce the heat to simmer until thickened.
• For the rice
• bring a pan of salted water to the boil. Add the rice and cook for 12-14 minutes until tender. Drain and return to the pan to remove any excess moisture.
• Season the rice
• to taste
• with salt and freshly ground black pepper
• then add the herbs and stir to combine.
• Meanwhile
• bring a separate pan of salted water to boil. Add the greens and cook for 2-3 minutes
• or until tender. Drain and return to the pan
• then add the butter and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• remove the bones from the pork
• then carve the meat into slices and place onto plates. Spoon over the sauce and place some greens and herbed rice alongside.