Pork Roll in Milk

Season the meat with salt, season with pepper and rub the inside with garlic and pounded coriander seeds, roll up and tie. In a cast-iron saucepan, brown the roast roll with clarified butter all around.

Bring the milk to a boil and pour over the roast until it is almost covered. Make about an hour, then add fennel, marjoram and bay leaf. Turn meat to the other side from time to time.

After forty min, remove the meat and keep warm.

Boil sauce, stirring throughout, until reduced by half. Strain sauce through a sieve. Thicken as desired and pour over the sliced roast roll form.

Serve with: Dumplings and all fresh, crunchy leaf salads.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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