I'm so glad you have been enjoying! And I agree, I love how simple it is, yet so tasty.

Apologies, the recipe was a typo and so I have updated to say covered. It doesn't need to be a tight lid, as it's fine for the liquid to evaporate gradually but you do want to keep enough liquid to ensure the pork doesn't dry out.

Hi. The video says cover but the recipe says put in the oven uncovered. Could you kindly clarify. Many thanks.

I can imagine it was a great place to live, I certainly enjoyed visiting. And I can understand why this became a favorite. Yes, I do mention above that you can blend the sauce to make it smooth. And I can see this being one you could do in the pressure cooker but can also see that it could be tricky. I have to say, I do love a classic slow braise so I feel it's worth the time, if you can spare it (and it's pretty hands off anyway). I would definitely recommend trying with lemon, it adds a nice freshness.

Yes, I think you probably could and I'd agree around 5 hours. Just make sure you still sear the meat first as that definitely helps for flavor. Let me know if you try it and how it works out!

Glad to hear, enjoy!

It is indeed both - hope everyone enjoys as much as we did.

It is indeed - glad you think it looks good, as it's one of those dishes that all too easily doesn't look great, but really tastes wonderful!

It does indeed! The lactic acid in the milk helps to tenderize the pork (and the long slow cook helps as well!). Both very tender and tasty - do give it a try!

It really is so tender, and a lovely flavor too - definitely worth trying!