Friday, January 18, 2008
Pork Braised in Milk
Milk?! Pork in Milk?!!!
That was my first reaction too when I read this Marcella Hazan recipe. But pork was on sale (2 lb roast for $5) and I had a liter of milk on the verge of its expiration date so I decided to jump in and try it. And boy am I glad I did. I will never doubt Marcella Hazan again. Ever. Tomato sauce with butter and, now, pork with milk. Two super simple recipes that have worked wondrously well. Thank you to my Secret Santa for the Marcella Hazan cookbook. I can't wait to try more of her food!
2 1/2 lb. pork rib roast or 2 lb. boneless pork roast
1 tbsp. butter
2 tbsp. cooking oil
freshly ground black pepper
6 whole garlic cloves (not in the original recipe)
2 1/2 cups milk (the recipe called for whole but I used 2%)
1. In a heavy pot (I used an enamelled cast iron one), heat butter and oil over medium high heat. Season meat with salt and pepper and brown well (and I mean well..don't be impatient, this step is VERY important) on all sides.
2. When meat is nicely caramelized on all sides, throw in the garlic cloves, brwon for a minute or two then pour in 1 cup of milk.
3. Bring to a simmer and turn heat down to low just until you see bubbles breaking the surface. Cover partially and simmer for about an hour until almost all the milk has evaporated and all that is left is this wonderful sauce of browned milk solids.
4. At this point, add another cup of milk and simmer covered for 30 minutes. Partially open lid and simmer for another half hour until once again most of the milk has evaporated.
5. Add the last 1/2 cup of milk and simmer for another 20-30 minutes, making sure to scrape the bottom of the pan every so often to make sure that there are no burnt parts. Adjust seasonings at this point too.
6. Once all the milk has evaporated into this nutty, thick sauce, turn off heat and remove pork. Transfer to a cutting board.
7. Let the pork rest for about 5-10 minutes. Meanwhile, spoon off the fat from the sauce.
8. Slice pork and spoon milk sauce on top.