- 2kg-3kg/4lb 4oz – 6lb 10oz pork loin, French trimmed with the chine bone removed (you can ask your butcher to do this)
- salt and freshly ground black pepper
- 2 tbsp olive oil
- 110g/4oz unsalted butter
- 2 onions, peeled and cut into quarters
- 3 garlic bulbs, cut in half
- 2-2.5litres/3 pints 10fl oz – 4 pints 8fl oz full fat milk (enough to cover the pork completely)
- 2 lemons, zest and juice
- 30g/1oz fresh coriander leaves
- 4-5 bay leaves
- 20g/¾oz cinnamon sticks
- 2 tsp mixed peppercorns
- ½ nutmeg, freshly grated
- 5 cloves
- 300g/10½oz basmati rice
- salt and freshly ground black pepper
- 4 tbsp fresh flatleaf parsley, roughly chopped
- 4 tbsp fresh chives, roughly chopped
- 4 tbsp fresh coriander, roughly chopped
- 400g/14oz spring greens, roughly chopped
- 50g/2oz butter
- Preheat the oven to 150C/300F/Gas 2.
- For the pork, season the pork all over with salt and freshly ground black pepper.
- Heat a deep casserole large enough to hold the pork until hot, then add the olive oil and pork. Fry for 1-2 minutes on each side, until browned all over, then rest bone-side down in the pan.
- Add the butter, onions and garlic and fry for 2-3 minutes more.
- Add enough milk to cover the pork, then add the lemon zest, half of the lemon juice, the coriander, bay leaves and spices.
- Transfer to the oven and cook uncovered for 1½-2 hours, or until the bones pull away from the meat easily. Remove the pork and set aside in a warm place.
- Skim the remaining milk sauce of excess fat with a spoon. Season, to taste, with salt and freshly ground black pepper and add the remaining lemon juice, to taste.
- Place the sauce over a medium heat and bring to the boil, then reduce the heat to simmer until thickened.
- For the rice, bring a pan of salted water to the boil. Add the rice and cook for 12-14 minutes until tender. Drain and return to the pan to remove any excess moisture.
- Season the rice, to taste, with salt and freshly ground black pepper, then add the herbs and stir to combine.
- Meanwhile, bring a separate pan of salted water to boil. Add the greens and cook for 2-3 minutes, or until tender. Drain and return to the pan, then add the butter and season, to taste, with salt and freshly ground black pepper.
- To serve, remove the bones from the pork, then carve the meat into slices and place onto plates. Spoon over the sauce and place some greens and herbed rice alongside.