Ingredients

• 175g/6oz unsalted butter
• 2 tbsp olive oil
• 1 x 750g/1lb 10oz boned pork loin with rind still attached
• 4 garlic cloves
• sliced
• 6 sage leaves
• 2 unwaxed lemons
• zest removed in strips
• cut in half
• 1.5 litres/2½ pints full-fat milk
• 500g/1lb 2oz waxy potatoes
• peeled and left whole
• 1 head cavolo nero
• chopped
• salt and freshly ground black pepper

Directions

• Preheat the oven to 160C/140C Fan/Gas 3.
• In a large ovenproof pan or casserole
• heat 100g/3½oz butter and the oil. Add the pork fat-side down and cook until golden-brown and crisp.
• Remove the pork from the pan and set aside. Fry the garlic and sage for 1-2 minutes. Add the lemon zest
• squeeze in the juice and drop in the rest of the lemon. Add the milk and bring to the boil.
• Season the pork shoulder with salt and freshly ground black pepper. Put it
• fat-side up
• into the hot milk. Add the potatoes and cook in the oven for 1½ -2 hours
• or until the pork is very tender.
• To cook the cavolo nero
• heat the remaining butter in a large frying pan. Once hot
• add the cavolo nero and a few tablespoons water. Cook until wilted.
• Remove the pork from the sauce carefully and slice thickly. Place on serving plates
• pour over the sauce and serve with the cavolo nero.