Rice Pudding Pork

Directions

1. 1
   Season the pork with salt, pepper and a little grated nutmeg.
2. 2
   Heat the olive oil in a frying pan and gently brown the pork, turning it occasionally so it is lightly colored all over.
3. 3
   Remove from the heat.
4. 4
   In a casserole or saucepan just large enough to fit the pork, melt the butter over medium heat.
5. 5
   Add a third of the hot milk and the brown sugar and stir until the sugar dissolves.
6. 6
   Transfer the pork to the casserole, pour in the remaining hot milk until it almost covers the meat and bring it to a simmer.
7. 7
   Lightly scrunch the bay leaves and thyme and add them, along with the lemon zest and a few gratings of nutmeg.
8. 8
   Cover with a lid, leaving a slight gap, and cook at a very gentle simmer, so the surface is undisturbed.
9. 9
   Cook for 1 1/2 to 2 hours, during which time the milk will curdle and form a rice-pudding-like crust.
10. 10
    Remove the pork from the pan, cut it into thick slices and set a few slices on each of 6 plates.
11. 11
    Spoon the crusty, milky curds from the pot over the meat.
12. 12
    Top with the thinner, milky gravy.