- Preheat oven to 475˚F.
- Pat the skin of the meat dry and season the flesh side with pepper and half the salt.
- Sprinkle the sage leaves on the bottom of a metal baking dish (do not use a glass baking dish as it might shatter when you add the milk) and put the pork on top, skin side up. Season the top with the remaining salt.
- Roast for 20-30 minutes at 475˚F until the skin is starting to blister and crackle. Watch closely for burning.
- Pour the milk around the meat to come about half to two thirds of the way up the sides of the pork.
- Reduce the heat to 325˚F and roast for a further 1½ hours or until the meat is meltingly tender. Check the level of liquid during cooking and if it has evaporated add a little more to the pan.
- Remove the pork from the oven, lift it out of the dish and allow it to cool. Discard the liquids (they will break into curds).
- For easy cutting, place the meat flesh side up on a chopping board and use a heavy, sharp knife to cut it into slices about 3-4cm thick.
Serve warm or at room temperature.
Download a printable PDF of this recipe.
Recommended Wine Pairings