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Jan 13, 2005 01:25 PM

Marcella Hazan's Milk Braised Pork

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Let me know if you've made Marcella Hazan's Milk Braised Pork (it's in Essentials of Classic Italian Cooking). I'm thinking about making it for a casual dinner party on Saturday night and any suggestions or comments about the dish (or what you served with it) would be appreciated!

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  1. It is one of the holy trinity of her most praised recipes, the other two being Chicken with Two Lemons and Tomato Sauce with Onion and Butter.

    3 Replies
    1. re: Karl S.

      Could you expound apon the two lemon chicken Karl? Anyone? Would love to try it. It's not in the one cookbook by her that i own.

      1. re: bryan

        I'll email it to you; send me your email address.

    2. My husband begs for it and uses the excuse that company is coming to ask me to make it. The other recipe of hers that he feels that way about is the polpetonne (meatloaf.

      1. What cut of pork do people use?

        1. I have made pork loin braised in milk very successfully, although not with Marcella's recipe. It's really yummy! Here'a link to my post reporting success and what I served with it, thanks to many helpful suggestions from 'hounds.


          1 Reply
          1. re: GretchenS

            Thanks for the link Gretchen. I read your other post and the replies; sounds like that's what my guests will be eating on Saturday!

          2. I made it recently with a pork loin. Despite careful regulation of temperature, it came out a little dry for my taste. And the milk took much longer than expected to cook down into those savory little golden nuggets.

            Next time I'll try a different cut with more connective tissue and fat--ie pork shoulder or veal breast.


            4 Replies
            1. re: Tom Meg

              Pork shoulder, imho, is best for this recipe-- it's not especially pretty to look at when all is said and done, but it maintains flavor and moisture better than the loin. I have also made it with the "Boston Butt" cut, which may or may not be the same thing. (Too tired to google tonight, sorry.)

              And it can take a lot of time. I try to give myself a six hour lead time before serving to make sure I've got plenty of time.

              Back to the op's question: I like broccoli or broccoli rabe or spinach sauteed in garlic as a side dish. Oven dried cherry tomatoes are nice, too.

              1. re: Tom Meg

                Yes, Marcella as usual is quite precise in specifying that if the loin is used, it be untrimmed in terms of fat, and that it come with the ribs, from which it gets cut, et cet. She commends the Boston butt as being more succulent, though less likely to hold its shape for this preparation. Given the sorry state of American pork these days (which is so badly lean that now we are "treated" to "enhanced" pork being the only kind being available in some supermarkets), I'd opt for the Boston butt unless I knew the loin was coming from a properly fattened pig.

                Fat. That's what pig's were for, once upon a time. Sigh.

                Someone please find us a new Other White Meat.

                1. re: Tom Meg

                  I had the same problem awhile ago w/ the milk not turning brown etc. - when the meat was done and after the prescribed time, I still had a pot full of milk. Since it was dinner time, I just served the pork and whipped up some other sauce. Did you remove the meat before boiling down the sauce further?

                  BTW - leftovers were great as Vitello Tonato - not vitello, of course.

                  1. re: MMRuth

                    I did remove the meat before I boiled the milk down. It turned out well, and didn't take long.