3–4 kg/6lb 8oz–8lb 13oz whole pork loin on the bone
2 onions
sliced
2 small or 1 large garlic bulb
cut horizontally through the middle
100g/3½oz butter
3–4 cloves
pinch freshly grated nutmeg
2 cinnamon sticks
10 black or mixed peppercorns
4–5 bay leaves
2 litres/3½ pints milk
2 lemons
thick strips of zest and juice only
salt and freshly ground black pepper
1 bunch Swiss chard
stems removed and roughly chopped
leaves shredded
2 tbsp olive oil
Directions
Preheat the oven to 150C/130C Fan/Gas 2.
For the pork
heat the olive oil in a large ovenproof dish over a high heat. Once hot
season the pork with salt and pepper and fry until browned on both sides. Add the onion
garlic and butter and fry for 2–3 minutes. Stir in the spices and pour in the milk. Add the lemon peel and juice. Transfer to the oven and cook for 1½–2 hours.
Once the pork is cooked
strain the cooking liquor and simmer over a medium heat until the volume of liquid is reduced to a sauce consistency. It will have curdled
but that’s how it’s meant to be.
To serve
bring a large saucepan of salted water to the boil. Cook the Swiss chard for 2 minutes
then drain well and set aside.
Heat a frying pan and add the oil. Once hot
add the blanched Swiss chard and cook for a few minutes until tender.
Slice the pork into portions and pour the sauce over the top. Serve the Swiss chard on the side.
