RESULTS: Marcella Hazan's Milk-Braised Pork
I made Marcella Hazan's milk-braised pork for my dinner party on Saturday, and it's definitely a dish I will repeat. However, posters are correct in that rather than a loin roast, a shoulder roast (AKA Boston shoulder roast or Boston butt) is the proper cut of meat to use for this preparation. The loin roast just dried out too quickly, although it looked beautiful when sliced, which was part of the reason why I went with that cut rather than the shoulder roast, which I suspected wouldn't look as nice on the serving platter.
I added a few fresh sage leaves to the milk braise but otherwise followed the recipe exactly.
The meat was finished before the sauce, so I spooned off some of the fat, added a bit of water to deglaze the pan and boiled down the sauce. Everyone really loved the sauce!
For side dishes I parboiled broccoli rate and escarole earlier, then finished them in a saute pan with olive oil and garlic. The other side dish I fixed is in this month's "Bon Appetit"--a gratin with onion, heirloom potatoes and apples which went well with the pork.
Started the meal with eggplant caponata on crostini, had a cheese course of a young pecorino toscano, an aged gouda and a creamy goat cheese with chestnut cream, and chocolate-orange mousse cake for dessert.
And of course some great wines--prosecco with the caponata, a Chateauneuf du Pape with the pork, a super Tuscan with the cheese, and a California "port" with the dessert.
i'm so glad you posted your results. the original thread propelled me to go out and buy some pork butt after finding a similar recipe in bruce aidell's complete book of pork. (i rec'd the book for christmas and the recipes look solid and very tasty!)
bruce's recipe attributes the concept to marcella but is a little different in its interpretation. he uses boston butt instead of the traditional loin because the result is juicier and more tender. he also incorporates fresh sage, thyme, garlic, bay leaves and lemon.
interesting, amanda hesser's cooking for mr. latte includes a similar recipe that hints at being sure to "season the sauce generously in the beginning, because once the custard has formed, you don't want to have to stir it." is this true?
i'll report back once i've made bruce aidell's recipe.