I don’t eat enough salad. I am not allergic to salad, it is just that I have a limited appeal for it. The salads which I enjoyed are in a form of main courses with lots of this and that in it. I made a detour to my favorite butchery, Gilani’s at ABC plaza, and bought a small rolled pork. Nicely tied and barded with a thin layer of fat.
This dish is extremely easy to make and does not require any fat to cook. In plain language it is meat boiled in milk. When cooked cut the portions in thin slice, much thinner than what I have done. The dish feeds lots of people. The meat is to be eaten cold as an accompaniment to the salad of your choice.
• 1 kg rolled pork
• 1 litre or more of whole milk or regular milk. I pour enough milk to cover ¾ of the pork.
• 2 sprigs of thyme
• 1 good sprig or rosemary
• 2 garlic cloves, peeled and crushed
• 1 small bay leaf
• 2 leaves of fresh sage or ½ tsp. of dry sage
• 5 peppercorns
• Salt to taste. I used sea salt.
• Put everything in a thick bottom pot, bring to a boil and cover
• Reduce to low heat and simmer for 1 ½ hour without removing the lid. Don’t even peak
• The milk can be used as a sauce. Filter it and reduce it to the desired consistency. Filter the sauce again before serving.
I served the rolled pork with a green salad, cherry tomatoes, walnuts, wedges of hard-boiled egg and a regular mustard and garlic vinaigrette.
Tips – It takes only 10 minutes to cook a hard boiled egg. Let the water boil, place the egg and wait 10 minutes. A longer time with make a very hard and rubbery yolk with a green line around it. Also, it is easier to peel a freshly cooked egg.