PORK IN MILK RECIPES

Name: Roast Pork With Milk
Total time: 3 h 30 min
Yield: 4 servings
Cuisine: french
Ingredients: 1 3-pound boneless loin of pork; Salt and freshly ground pepper to taste; 1 tablespoon olive oil; 12 small white onions, about 3/4 pound, peeled; 1 quart milk; 1/4 cup heavy cream

ROAST PORK WITH MILK RECIPE - NYT COOKING

Roast Pork With Milk Recipe - NYT Cooking image

A bistro basic that the critic Bryan Miller brought to The Times in 1988 with the help of Pierre Franey, this luscious roast of pork comes from the kitchen of Adrienne Biasin, who for years ran a homespun and legendary restaurant in Paris, Chez la Vieille. The meat is first browned over the stovetop to sear in the moisture, then braised slowly in onions and milk. The pan juices are set aside to form the base of a gravy, and the roast is finished in the oven. It takes some time, but is beyond easy to make, and pairs well with a glass of Beaujolais and dreams of travel. (Sam Sifton)

Provided by Bryan Miller And Pierre Franey

Total Time 3 hours 30 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 3-pound boneless loin of pork
Salt and freshly ground pepper to taste
1 tablespoon olive oil
12 small white onions, about 3/4 pound, peeled
1 quart milk
1/4 cup heavy cream

Steps:

Rub the pork with salt and pepper.
Heat the oil in a Dutch oven. Brown the pork well in the oil on all sides over medium heat for about five minutes. Add the onions, then stir and brown for five minutes more.
Drain off all the fat. Add the milk and cover. Bring to a boil and simmer over low heat for one-and-a-half hours. Remove the lid and cook another one-and-a-half hours until the milk is almost evaporated.
Meanwhile, preheat the oven to 425 degrees.
Strain the milk gravy into a saucepan, add the cream and bring to a simmer. Save the onions and the milk residue. Place the roast in the oven and cook 10 minutes or until brown.
Slice the meat and serve it with the gravy spooned over and the onion mixture on the side.

Nutrition Facts : @context http//schema.org, Calories 740, UnsaturatedFatContent 14 grams, CarbohydrateContent 21 grams, FatContent 41 grams, FiberContent 2 grams, ProteinContent 70 grams, SaturatedFatContent 13 grams, SodiumContent 1604 milligrams, SugarContent 16 grams, TransFatContent 0 grams

PORK BRAISED IN MILK RECIPE - LAURA REGE | FOOD & WINE

Pork Braised in Milk Recipe - Laura Rege | Food & Wine image

Slow-cooking pork shoulder in milk creates succulent meat and a silky, caramelized sauce. Unless the dairy curdles. What to do? A pinch of baking soda works as a stabilizer. Serve with crusty bread. Slideshow: More Pork Shoulder Recipes

Provided by Laura Rege

Categories Pork Shoulder

Total Time 3 hours 45 minutes

Yield 6

Number Of Ingredients 11

Ingredients

1 boneless pork shoulder (3 1/2 pound), tied
Kosher salt
Pepper
2 tablespoons unsalted butter
3 cups whole milk
4 strips of lemon zest
3 sage sprigs
3 thyme sprigs
3 bay leaves, preferably fresh
1/8 teaspoon baking soda
6 small leeks, white and light green parts only, halved lengthwise

Steps:

Preheat the oven to 275°. Season the pork with salt and pepper. In a medium-size nonreactive oven-safe pot, melt the butter. Add the pork, and cook over moderately high heat, turning occasionally, until browned all over, about 10 minutes. Add the milk, zest, sage, thyme, bay leaves, and baking soda; cover and bring to a simmer. Transfer to the oven, and cook, covered, turning the pork a few times, for 2 hours and 40 minutes. Using tongs, carefully lift the pork and place the leeks underneath. Return to the oven and cook, uncovered, until the leeks and pork are very tender, about 20 minutes.
Transfer the pork and leeks to a work surface. Discard the herbs and zest. Pour pan juices, which may look curdled, into a blender, and puree until smooth. Season sauce to taste with salt and pepper.
Remove the strings from the pork, and thinly slice the meat. Serve pork slices with the leeks and sauce.

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