According to The Independent (last Tuesday edition) “Pork is becoming the meat of choice for Britain’s cash-strapped households, after big jumps in beef and lamb prices over the past year.”
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Ingredients: 400 g of Romagna shallot, extra virgin olive oil, 50 g of white vinegar, 50 g of dry white wine, 2 bay leaves, 5-6 peppercorns, 1 kg of “mora romagnola” pork for roasting, carrots, celery, and scallions for the sauce, salt.
Preparation: clean the shallot and cut it up into thin pieces. Brown it in a tiny bit of extra virgin oil until it becomes transparent, then add the vinegar, wine, bay leaves and peppercorns. Add a pinch of salt. Continue to cook over low heat, adding spoonfuls of cold water as needed, until the shallot becomes creamy and the liquid has all evaporated. In the meantime, fry the carrot, celery and shallot diced up in some olive oil. Use a large and deep enough pan to hold the roast. When the mixture gets golden brown, place the roast in it, add salt and pepper, and cover everything in milk and let it cook for about an hour on medium heat and covered. To finish it off, increase the heat, remove the cover and let the milk thicken. Let the roast cool and then slice it and then drizzle the sauce over it. Serve it hot, along with the shallot sauce after having removed the peppercorns and bay leaves.
You can serve with Sangiovese di Romagna Superiore DOC wine
PS: You can find delicious cured meat of Mora Romagnola in London at Borough Market