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1/2k of roasting pork ( A hint – it is even better if you use pork fillet)

1 litre whole milk

100g of cooked ham

A little anchovy paste

A chicken stock cube ( try to use the Knorr or Maggi soup cubes they are so much tastier)

A small cup of Extra Virgin Olive Oil

A pat of butter

A dash of salt and pepper.


Tie the pork up with some string.

Make a few cuts in the pork and fill the cuts with butter and some of the ham cut into cubes. Then lightly spread the anchovy paste on the meat. Use a little paste as it is strongly flavoured.

Put the meat into a large casserole with the extra virgin olive oil and brown it on all sides.

Add the remainder of the chopped ham and cover with the milk. Add salt and pepper.

Cook slowly on a moderate heat for approximately 1 hour until the milk has completely evaporated and formed a thick cream with the juices.

Take out the meat and let it stand to cool a little .

A hint from Zia Mirella – all meat should be left to stand a little before serving – this ensures that the meat is tender. 

Serve cut into slices on a platter .

In the meantime heat up the creamy sauce left in casserole.

If you have cooked the meat in a nice casserole serve directly in that and pour the heated up sauce around the slices.

Serve with roast potatoes, peas or a nice salad.

It is also delicious served with fried slices of apple as pork and apples make a great combination.

This is another of Mirella’s recipes that can be made before .

Zia Mirella agreed that while cooking is wonderful, you do not want to spend all your time in the kitchen when your family or guests are  there. It rather takes out the joy of entertaining – you will be more relaxed as the work is done beforehand so that you can enjoy your guests. That’s the whole point of entertaining.