1 pound 12 ounces boneless leg of pork
1 tbsp oil 2 tbsp butter
1 onion, chopped
2 garlic cloves, chopped
1/2 cup diced pancetta
5 cups milk
1 tbsp green peppercorns, crushed
2 fresh bay leaves
2 tbsp marjoram
2 tbsp thyme
Procedures : Remove the fat from the pork. Shape the meat into a neat form, tying it in place with a lenght of string.
Heat the oil and butter in a large saucepan. Add the onion, garlic and pancetta to the pan and cook for 2-3 minutes.
Add the pork to the pan and cook, turning occasionally, until it is browned all over.
Pour the milk in , add the peppercorns, bay leaves, marjoram, and thyme, and cook over a low heat for 1 1/4-1 1/2 hours, or until tender. Watch the liquid carefully for the last 15 minutes of the cooking time because it tends to reduce very quickly and will then burn. If the liquid reduces and the pork is still not tender, add another 1/2 cup milk and continue cooking. Reserve the cooking liquid.
Remove the pork from the saucepan. Cut the meat into slices. Transfer the pork slices to serving plates and serve immediately with the sauce