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Categories:
olive oil pork neck skinless red onion bay leaves garlic milk lemon zest green beans baby carrots chicken stock milk butter polenta Parmesan cheese
Viewed: 67 - Published at: 9 years agoIngredients
- 1 tablespoon olive oil
- 3 1/4 pounds pork neck skinless, boneless, rolled
- 1 red onion sliced
- 5 sprigs lemon thyme fresh
- 2 bay leaves
- 2 cloves garlic chopped
- 1/2 cup milk
- 4 strips lemon zest
- green beans steamed, to serve
- baby carrots steamed, to serve
- 2 cups chicken stock
- 2 cups milk
- 4 1/2 tablespoons butter
- 8 3/4 ounces polenta
- 2 ounces Parmesan cheese grated
Method
- Preheat oven to 325°F.
- Heat oil in a large Dutch oven over high heat. Brown pork. Set aside. Add onion, thyme, bay leaves and garlic. Cook for 3-4 mins, or until onion is soft. Add milk and lemon zest. Bring to a simmer. Return pork to pan. Bake, covered, for 3 hours, or until pork is very tender. Let cool slightly. Remove pork from pan and shred meat.
- Meanwhile, for the creamy polenta, bring stock, milk and butter to a boil. Reduce heat and slowly whisk in polenta. Cook, stirring, for 10-15 mins, or until polenta comes away from sides of pan. Remove from heat and stir in Parmesan. Season.
- Serve pulled pork with creamy polenta, beans and carrots.
