Wednesday, April 29, 2020


By Heinz Richter

During these days of social distancing and mostly closed restaurants, many have taken to cooking at home, often with rather elaborate results.  Leica enthusiasts are no exception.  Therefore allow me this little detour from my usual Leica oriented posts into the world of cooking.

This is a recipe that is relatively easy to make yet impresses with great flavor.


·       2  tablespoons (30 g) butter
·       tablespoon vegetable oil
·       2  pounds (1 kg) boneless loin pork, rolled and tied
·       2 cups (500 ml) milk
·       Freshly ground pepper
·       3 tablespoons warm water

1  Heat butter and oil in a large saucepan.
When butter is foaming, add pork and brown on all sides.

2  Add milk and pepper to taste and bring to a boil.  Reduce heat to low, cover and cook for 1 ½ to 2 hours, or until pork is cooked.
Brush pork occasionally with milk during cooking .

3  At the end of cooking time, milk should have coagulated and browned in bottom of pan.  If this has not occurred remove lid and bring liquid to a boil and boil until brown.

4  Remove meat from pan and set aside to cool slightly.  Remove string from pork, cut into slices and arrange on a serving platter.  Set aside to keep warm.

5  Remove any fat from pan, stir in water and bring to a boil, scraping residue from bottom of the pan.  Strain and spoon juices over pork to serve.

The juices can also be thickened for a gravy to be poured over a variety of side dishes like potatoes, mashed potatoes, or even noodles or rice.

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  1. THANK YOU This sounds delicious. Cooking is only second to my photography. Thanks again!

    1. I appreciate your comment. Photography is my profession, but I also consider it a hobby. I also love to cook, but as far as a rating goes, I have to put sailing in between photography and cooking.