Method

Remove the pork from the refrigerator and let it stand for about 30 minutes to take the chill out of it. Cut the garlic into smaller pieces and stuff it into the pork neck. Rub with salt and pepper.

Heat the butter in a heavy-bottomed stove-top casserole dish and fry the onions until browned. Now add the bacon and fry until cooked. Add the coriander seeds and fry for 1 minute. Brown the pork neck on both sides in the bacon and onion mixture.

In the meantime, heat the milk to boiling point in a separate pot. When the meat has browned, pour the hot milk over it, making sure to cover half of the pork. Add the fresh oregano, cover with a lid and bring to a steady simmer. Turn the heat down, keeping the milk bubbling gently. Leave covered to cook for 1 hour.

After an hour, move the lid to one side, allowing the milky sauce to thicken. Cook for a further 30 minutes, making sure that the sauce continues to bubble gently (watch the dish carefully to make sure that the sauce doesn’t evaporate too rapidly and that the meat doesn’t burn). The milk will form a fine crust while the meat is moist and tender inside. Gently break the skin and scrape the sides of the pan, stirring all the onions and bacon into the sauce (there should be about 1 cup/250 ml sauce).

To serve, slice the meat and pour the sauce over.