Pork in Milk with Polenta Crust

The resulting dish was very, very nice, but the recipe was sometimes a little vague, especially in relation to the sauce.

It didn't say anything about covering it with a lid while it simmers, which is what you typically would do with a braise. This very similar recipe for Pork Cooked in Milk with Bay Leaf and Cinnamon, however, specifically says not to cover. This would also make sense as the sauce shouldn't be too liquid. It didn't mention boiling the sauce to reduce it either. We covered the dish for the first hour or so, then uncovered, and reduced the sauce a little later on, and ended up having lot's of sauce, and it wasn't even too liquid but I'm not quite sure if the result shouldn't have been rather more the 'caramelised, nutty nuggets'-version Moro describes.

The meat ended up being very nice and juicy. I also put that down to the fact that we used pork shoulder and not leg (hamlappen), which might be too lean and dry out quickly.

The polenta was very nice, too, and worked very well with the sauce. It didn't develop a crust, though I think we could have fixed that by turning on the grill for a few minutes.

We served this with Savoy Cabbage with Garlic and Juniper, and it worked very well.