Milk Pork

  0.0 – 0 reviews  • Main Dish
Level: Easy
Total: 2 hr 20 min
Prep: 5 min
Cook: 2 hr 15 min
Yield: 6 servings
Level: Easy
Total: 2 hr 20 min
Prep: 5 min
Cook: 2 hr 15 min
Yield: 6 servings

Ingredients

  1. 1 boned pork roast, about 3 pounds/1.5 kilograms
  2. 4 to 6 cloves garlic, peeled and cut into slivers
  3. Kosher salt and freshly ground black pepper
  4. 2 tablespoons butter
  5. 1 onion, cut in half
  6. 1 carrot, cut in half
  7. 2 bay leaves
  8. 2 large branches fresh rosemary
  9. 4 cups/1 liter whole milk
  10. A generous handful chopped fresh chives and/or fresh parsley, for garnish

Instructions

  1. 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 325 degrees F/160 degrees C. 
  2. Melt the butter in a deep, lidded casserole (cocotte) 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. 
  3. 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, but this is how they’re meant to be. Boil them down to about 1 cup/250 ml and puree with an immersion blender. Taste and adjust the seasonings. 
  4. Carve the meat and arrange in a serving dish. Pour over the sauce, sprinkle with the chives and/or parsley. Serve.

Nutrition Facts

Serving Size 1 of 6 servings
Calories 199
Total Fat 12 g
Saturated Fat 7 g
Carbohydrates 13 g
Dietary Fiber 1 g
Sugar 10 g
Protein 10 g
Cholesterol 40 mg
Sodium 544 mg
Serving Size 1 of 6 servings
Calories 199
Total Fat 12 g
Saturated Fat 7 g
Carbohydrates 13 g
Dietary Fiber 1 g
Sugar 10 g
Protein 10 g
Cholesterol 40 mg
Sodium 544 mg

 

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