Milk-braised pork with crackling & roasted new potatoes recipe - Recipes - BBC Good Food

Heat the oven to 150C/fan 130C/gas 2. Pull the string off the pork and cut off the skin in 1 piece, leaving some fat on the meat. Tie the meat up again if you think it needs it. Score the skin if your butcher hasn't, then put in a roasting tin and sprinkle with salt. Put in the oven on the lower shelf while you prepare the meat for roasting.

Heat a casserole in which the meat fits fairly snugly, then brown the pork well on all sides; you shouldn't need any oil. Pour the milk over until the pork is almost covered and tuck in the thyme sprigs and garlic cloves. Bring to the boil (the milk may curdle but don't worry).

Remove the pork skin from the oven and add the potatoes around the edge, turning them in the fat. Return to the lower oven shelf and add the casserole to the higher shelf. Roast the pork uncovered for 11/2 hours, basting the meat occasionally and topping up the milk if necessary.

Take both dishes out of the oven. Increase the heat to 220C/fan 200C/gas 7. Turn the potatoes in the fat, then return, along with the crackling to the oven for about 30 minutes or until the potatoes are browned and the crackling is crisp.

Transfer the pork to a serving dish. Boil the remaining casserole juices until reduced by half, then stir in the cornflour mixture and simmer until thickened. Season well. Serve the pork in slices with the sauce, roast potatoes and pieces of crackling.

Know-how Arista is the Tuscan name for a roast joint of pork and it's traditionally cooked in milk (latte) to keep it tender. Ask your butcher to score the pork skin.