MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Milk Pork
Categories: Pork, Dairy, Herbs, Vegetables
Yield: 6 Servings
3 lb (1.5 kg) boned pork roast
6 cl Garlic; peeled, in slivers
Salt & pepper
2 tb Butter
1 lg Onion; halved
1 lg Carrot; halved
2 lg Rosemary branches
2 Bay leaves
4 c Whole milk
Generous handful chopped
- fresh chives and/or
- parsley; for garnish
Make small slits all over the meat with a sharp knife,
inserting a sliver of garlic into each as you go. (If
you can do this several hours or the night before
cooking, all the better.) Rub the meat all over with
salt and pepper. Heat the oven to 325 F/160 C.
Melt the butter in a deep, lidded casserole (cocotte),
and brown the meat well on all sides. Add the onion,
carrot, and herbs to the pot. Pour over the milk, and
bring to a simmer on the stovetop. Cover the dish and
transfer to the oven until tender, about 2 hours,
turning the meat at least once.
Remove the meat from the pot and wrap in foil to keep
warm. Remove the herbs, carrot, and onion and discard.
The cooking juices will be curdled - ugly - but this is
how they're meant to be. Boil them down to about a
cup/250 ml and puree with an immersion blender. Taste
and adjust the seasonings.
Carve the meat and arrange in a serving dish. Pour over
the sauce, sprinkle with the chives and/or parsley.
Serve.
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Meal Master Format by Dave Drum - 07 June 2008
Uncle Dirty Dave's Archives
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