Braised Pork
>1tbsp vegetable oil
1oz butter 25g
2 1/4Ib loin of pork, rinded 1kg
2 garlic cloves, skinned
1 large onion, skinned and chopped
2cups milk 1pt/560ml
5 juniper berries
2 rosemary sprigs, plus extra for garnish
salt & freshly ground pepperHeat the oil and the butter in a large saucepan or a flameproof casserole dish which is big enough for the meat. Fry the pork, garlic and onion for about 15 minutes until the pork is browned on all sides. Add the milk, juniper berries, rosemary and seasoning. Bring to the boil, cover, turn the heat down and cook for 1 1/2 2 hours until the pork is tender. Turn and baste from time to time.
Transfer the pork to a warmed serving dish and carve into thick slices. Discard the garlic, juniper berries and rosemary. The milky cooking juices will look lumpy, so rub the sauce through a sieve or liquidise in a blender or food processor until smooth. Taste and adjust the seasoning. Pour a little of the sauce over the slices and serve the remaining sauce separately.

Garnish the meat with sprigs of rosemary and serve with a selection of vegetables including asparagus tips, broccolli florets, baby carrots, baby cauliflower, baby roasted potatoes and green runner beans.