Milk-Braised Pork With Creamy Polenta - cooking recipe

Ingredients

1 tbsp olive oil
3 1/4 lb skinless, boneless pork neck, rolled
1 None red onion, sliced
5 sprigs fresh lemon thyme
2 None bay leaves
2 cloves garlic, chopped
1/2 cup milk
4 strips lemon zest
None None green beans, steamed, to serve
None None baby carrots, steamed, to serve
None None For the Creamy Polenta
2 cups chicken stock
2 cups milk
4 1/2 tbsp butter
8.75 oz polenta
2 oz Parmesan cheese, grated

Preparation

Preheat oven to 325\u00b0F.
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.