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