Recipe for Slow-Cooked Pork Shoulder with Swiss Chard & Parmesan | Dublin Cookery School

Name: Recipe for Slow-Cooked Pork Shoulder with Swiss Chard & Parmesan | Dublin Cookery School
Ingredients: 1.8kg pork shoulder (weight on the bone) – ask your butcher to remove the bone and the rind; salt and freshly ground black pepper; 2 tbsps olive oil; 30g butter; 6 cloves garlic, peeled but left whole; 10 sage leaves; rind of 1/2 lemon, shaved into strips with a peeler; 1 dried red chilli; 325ml dry white wine; 500ml whole milk; 600g Swiss chard, washed and stemmed; 20g Parmesan; zest of 1 lemon; squeeze of lemon juice; olive oil

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When I worked in a family restaurant in Italy, I was asked to make this traditional north Italian pork dish which is cooked in milk.

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Ingredients

1.8kg pork shoulder (weight on the bone) – ask your butcher to remove the bone and the rind
salt and freshly ground black pepper
2 tbsps olive oil
30g butter
6 cloves garlic, peeled but left whole
10 sage leaves
rind of 1/2 lemon, shaved into strips with a peeler
1 dried red chilli
325ml dry white wine
500ml whole milk
600g Swiss chard, washed and stemmed
20g Parmesan
zest of 1 lemon
squeeze of lemon juice
olive oil