RCP: Pork Cooked in MIlk
Posted: Fri Jul 23, 2010 3:24 pmAn unusual and tasty way to cook a pork roast, from the south-west of France. Slightly modified from Laura Calder's French Food at Home. See http://www.foodnetwork.ca/recipes/Main/Pork/recipe.html?dishid=9134.
Pork Cooked in Milk
1 boned pork roast, about 3 pounds
4 to 6 garlic cloves, peeled and cut into slivers
Salt and pepper
2 tablespoons butter
1 onion, cut in half
1 carrot, cut in half
2 large rosemary branches
2 bay leaves
4 cups whole milk
A generous handful chopped fresh chives and/or parsley, for garnish
Make small slits all over the meat with a sharp knife, inserting a sliver of garlic into each as you go. (If you can do this several hours or the night before cooking, all the better.) Rub the meat all over with salt and pepper. Heat the oven to 325ºF.
Melt the butter in a deep, lidded casserole, and brown the meat well on all sides. Add the onion, carrot, and herbs to the pot. Pour over the milk, and bring to a simmer on the stovetop. Cover the dish and transfer to the oven until tender, about 2 hours, turning the meat at least once.
Remove the meat from the pot and wrap in foil to keep warm. Remove the herbs, carrot, and onion and discard. The cooking juices will be curdled – ugly – but this is how they’re meant to be. Boil them down to about a cup and purée with an immersion blender. Taste and adjust the seasonings.
Carve the meat and arrange in a serving dish. Pour over the sauce, sprinkle with the chives and/or parsley. Serve.
Serves 6.
Pork Cooked in Milk
1 boned pork roast, about 3 pounds
4 to 6 garlic cloves, peeled and cut into slivers
Salt and pepper
2 tablespoons butter
1 onion, cut in half
1 carrot, cut in half
2 large rosemary branches
2 bay leaves
4 cups whole milk
A generous handful chopped fresh chives and/or parsley, for garnish
Make small slits all over the meat with a sharp knife, inserting a sliver of garlic into each as you go. (If you can do this several hours or the night before cooking, all the better.) Rub the meat all over with salt and pepper. Heat the oven to 325ºF.
Melt the butter in a deep, lidded casserole, and brown the meat well on all sides. Add the onion, carrot, and herbs to the pot. Pour over the milk, and bring to a simmer on the stovetop. Cover the dish and transfer to the oven until tender, about 2 hours, turning the meat at least once.
Remove the meat from the pot and wrap in foil to keep warm. Remove the herbs, carrot, and onion and discard. The cooking juices will be curdled – ugly – but this is how they’re meant to be. Boil them down to about a cup and purée with an immersion blender. Taste and adjust the seasonings.
Carve the meat and arrange in a serving dish. Pour over the sauce, sprinkle with the chives and/or parsley. Serve.
Serves 6.