For a very long time, month after month, I was thinking of cooking pork in milk. Initially I had some concerns about the pork-and-milk combination. Besides, I knew that milk helped to break the meat tissue making it tender, I could not really imagine what else and how the milk was doing to do in this dish.
After all I just forgot about this recipe.
But recently I was watching French Food at Home with pretty Laura Caulder where she was demonstrating Pork in milk cooking, and I realized that the time for this recipe had come.
Studying this dish history, I discovered that Pork in milk was better known as a classic Italian cuisine dish from Bologna (Maialle al Latte), but in France pork cooked this way was known as well (Pork au Lait).
I found quite a few interesting options for this dish, from Marcella Hazan to William-Sonoma Kitchen. I wanted to try them all, but decided to start with the recipe from Laura Calder.
As I often do, I took it as a basis (oven temperature, time, and the main ingredients), and then prepared the meat my own way.
For example, Laura advises to discard the cooked onion and carrots after cooking. I did not do that, and used the vegetables in the sauce.
Pork in milk is worth to make – it is relatively easy to prepare and quite tasty, enriched with a delicious mouthwatering milk sauce.
Pork in Milk
- 3 lb boneless pork (pork loin or shoulder)
- 4-6 garlic cloves, sliced or julienned
- Black pepper
- 1-2 tbsp olive oil
- Pinch of cayenne pepper (optional)
- 1 onion, cut in half crosswise
- 1 carrot, cut in half crosswise
- 2 bay leaves
- 2 rosemary sprigs
- 2-3 thyme sprigs
- 4 cups whole milk
- 1 tbsp butter
- Fresh parsley and/or chives, green onion
Optional, if needed:
- 1 tbsp flour
Dry the pork with a paper towel. With a sharp knife make the cuts in the meat. Insert the garlic pieces into the cuts.
Rub the pork with salt and pepper. if needed tie the meat with the cooking twine so the meat is not falling apart.
Preheat oven to 325 F (160 C).
In a Dutch oven heat the olive oil. Braise the pork on all sides until golden brown.
Remove from heat; add the onion, carrot, rosemary, thyme, bay leaves, cayenne pepper, milk, black pepper and some salt. Bring to a boil on the stove.
Cover the pot with a lid and transfer into the oven. Cook for 2 hours, turning the pork one-two times.
Remove the pot from the oven. Remove the pork from the pot, discard the bay leaf, thyme and rosemary. With an immersion blender, blend the onion, carrot, milk, and the bits from cooking. Simmer the sauce for 3-5 minutes until thick. Add 1 tablespoon butter and reheat. If the sauce is too thin, when adding the butter blend it with 1 tablespoon flour.
Slice the pork, serve with the sauce and sprinkled with parsley or chives.
Cook with pleasure!