Shoulder of Pork with Cabbage & Pancetta

Pre-heat the oven to 180̊C

What you need:

- Casserole Pot with lid
- Shoulder of Pork, off the bone
- 2 pints of milk
- 4 cloves of garlic
- 2 sprigs of Rosemary (off the stalk)
- Some Thyme
- 2 Bay leaves
- Salt & Pepper

For the Cabbage & Pancetta

- Saucepan or deep frying pan
- Savoy Cabbage
- Knob of butter
- Packet of cubed pancetta (or leftover bacon chopped up)

• Place the pork in the casserole pot.
• Add approx 2 pints of milk, or until the pork is covered.
• Add 4 cloves of garlic, 2 sprigs of rosemary (off the stalk), some thyme, 2 bay leaves and season with salt & pepper.
• Put the lid on the casserole pot and place it in the oven to cook for 2 hours on 180°C

• Finely slice the Savoy cabbage.
• Heat the pan; add the knob of butter & pancetta. Stir quickly, and then add the cabbage.
• Sweat the cabbage until it’s slightly softer.
• If needed add a little water to help it cook.

After 2 hours remove the pork from the oven, serve with the hot cabbage & pancetta and a few new potatoes.