Slow Cooked Pork in Almond Milk

Cook time 2 hours
Servings 4


800g pieces of pork scotch fillet (pork neck)

3 sprigs of thyme

3 sprigs of sage

1 onion, sliced

2 cloves

3 strips lemon peel

200ml white wine

250ml almond milk

250ml cows milk

375g fresh pappardelle pasta

50g toasted almonds, roughly chopped

100g fresh grated Parmesan

Salt and pepper

Slow Cooked Pork in Almond Milk


Preheat the oven at 165°C. Season the pork with salt and pepper.

Heat oil in a large saute pan and seal the pork on all sides. Add the onions and saute for a few minutes before adding the herbs, cloves, lemon peel, white wine. Once the white wine comes to the boil and the milk and almond milk. Cover with baking paper and the lid and cook in the oven for 2 hours, turning the meat half way through the cooking process.

Bring a pot of salted water to the boil and cook the pasta as per packet instructions.

Remove the herbs, lemon, cloves and meat and bring the sauce the to boil to reduce by ⅓. Shred the meat and place back into the sauce along with the almonds, parmesan and pasta. Toss and serve.