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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!

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  1. GretchenS RE: yumyum 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....

    1. Funwithfood RE: yumyum Sep 10, 2006 08:45 PM

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

      The milk braised version:
      http://www.chowhound.com/topics/show/...

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

      1. h
        HeelsSoxHound RE: yumyum 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. Becca Porter RE: yumyum 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. Prav RE: yumyum Nov 26, 2009 08:03 PM

            This was amazing!!!

            1 Reply
            1. re: Prav
              yumyum RE: Prav 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.

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