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Lomo con Leche (Pork loin cooked in milk)

A lovely slow cooked joint of pork with an amazing mix of flavours, resulting in a lovely tender dish - the smell alone is gorgeous

You will need:

1 pork joint without the bone (the loin is best)
1 tablespoon of extra virgin olive oil
1 green pepper sliced thinly
1 garlic clove
Half teaspoon black pepper, coarsely ground
Half litre of milk
Quarter teaspoon, ground cinnamon
Pinch salt

How to cook:

1. Place a large oven proof dish on the hob, add the oil and then gently heat.
2. Peel the garlic clove and cut in half, then rub the garlic over the joint. (This really does season the meat although you might think nothing is happening)
3. Place the meat in the dish and brown on all sides.
4. Add the milk, cinnamon, salt and pepper and mix a little
5. Turn up the heat and bring to the boil
6. Reduce the heat right down and simmer very slowly with the lid off for an hour to an hour and a half, until the meat is tender. Add the green pepper about 40 minutes from the end of cooking
7. Remove the joint from the dish and carve into thin slices
8. Whilst carving the meat, boil the sauce in the dish to reduce it.
9. Serve the slices of pork and pour the sauce over the meat
10. Lovely with carrots, green beans and boiled potatoes