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Pork with Milk -- modifications on the Joy of Cooking

yumyum Sep 10, 2006 04:13 PM

I am a sucker for low and slow cooked pork, and am particularly fond of the pork cooked in milk that most people attribute to the great Marcella Hazan. I made the Joy of Cooking version last night and it's great, but I find it needs modifications. I'm posting here so I can search next time I make it and see what changes I made. If other cooks want to share their own tips, that would be great.

I like to use a sirloin roast with the bone in. It makes for a little more awkward browning of the meat but I do think the flavor is superior. The Joy recipe is so plain, calling only for the pork, milk, butter and some salt and pepper. I like to throw in a few smashed cloves of garlic, 4-5 wide strips of lemon zest, and a bunch of sage with the second addition of milk (one hour in to the total simmer time.) After three hours of simmering (turning the meat several times in the milk) I removed the pork and cranked up the heat on the milk gravy. I found I had quite a bit of liquid yesterday and the surface of it looked quite fatty, even for me, so I skimmed off the top of the juice and put it in a fat seperator. I didn't get too many milk solids but the resulting sauce was delicious over the pork, which fell apart with the help of two forks. Fabulous!

  1. Prav Nov 26, 2009 08:03 PM

    This was amazing!!!

    1 Reply
    1. re: Prav
      yumyum Dec 3, 2009 06:42 AM

      Aawwww! This wasn't even the method I used. I agree the pork was magical, though. So glad you enjoyed it.

    2. Becca Porter Sep 11, 2006 03:39 PM

      That sounds alot like the version in All About Braising. It uses fennel, garlic, sage. It is by far the best I've tasted. Yum!
      -Becca

      1. h
        HeelsSoxHound Sep 11, 2006 01:05 PM

        i did a sort of "thai-braised" pork shoulder last year for a superbowl party-- coconut milk, green curry, lime, chilis, etc. succulent, rich, and not a scrap left at the end of the night. different recipe, same idea- lots of fat in the braise makes for an even richer dish.

        1. Funwithfood Sep 10, 2006 08:45 PM

          I did a whole "pork analysis" last year...

          The milk braised version:
          http://www.chowhound.com/topics/show/283085?user_name=&query=pork

          My favorite method turned out to be the 8-10 hour Pork Roast...
          http://www.chowhound.com/topics/show/...

          1. GretchenS Sep 10, 2006 07:56 PM

            Sounds just like how I do it although I have not tried it with bone-in pork. I think I will next time....

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