Chef, Anthony Demetre, from Arbutus cooks up a thrifty and delicious braised pork shoulder
Watch the video of Anthony making this braised pork dish
1. Remove the skin carefully and set aside for crackling. Season and colour the pork in a thick-bottomed pan with the vegetable oil and 70g of butter - this will take about 10 minutes - you want to achieve a nicely caramelized piece.
2. Take the pork out, set aside. Add 70g butter and the olive oil, add the garlic, sage leaves and lemon zest and lightly sweat. Add the pork and lightly season once more.
3. Add the wine (100ml), put in a pre-heated oven at 150°C partially covered. Cook until the wine has evaporated, about 1 hour. Add more wine each time until all the wine has been used - this will take about 2 hours. Finally add the milk and cook for another hour with the pan completely covered. Test the pork, it should yield under pressure. Take out, set aside.
4. Whisk the liquid and reduce on a low heat until the desired consistency, check for seasoning adding lemon juice as you go. Add the pork back in and leave to rest for about 15 minutes. Serve with some simple green vegetables of your choice.
© 2009 Anthony Demetre, Arbutus
Learn your way around a pig with our interactive guide to pork cuts
Find a wine to match your favourite dish.
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