Milk Braised Pork Food

MILK BRAISED PORK LOIN

Steps:

• Season pork loin with salt and pepper. Heat oil and butter in a large pot over medium-high heat and brown pork loin on all sides. Slowly pour the milk in with the pork. Stir in the rosemary and garlic. Allow the milk to come to boil, then lower the heat to medium-low. Partially cover with the lid and cook until the pork is no longer pink in the center, about 1 hour and 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove pork and set aside to rest.
• If the milk is not already a nutty brown color, increase the heat until the milk beings to brown. Spoon off any additional fat. Pour the water into the pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Slice the pork and serve with the milk sauce.

PORK LOIN BRAISED IN MILK

Steps:

• Heat oil and 1 tbsp. of the butter in a medium heavy-bottomed Dutch oven over medium-high heat until butter melts. Add pork, fat side down, and cook until browned on all sides, 2-3 minutes per side.
• Pour off fat from casserole, reduce heat to medium, and add the remaining 2 tbsp. of the butter. When butter melts, add half the sage leaves and fry for a few seconds. Slowly add milk and cream (**Hands well back, as it will spatter and steam!) Add lemon zest, season with a bit of salt and pepper, and bring to a simmer. Reduce heat to medium-low to low, partially cover pot with lid, and gently simmer for about 45 minutes to 1 hour, turning pork after 30 minutes. If liquid in pot gets too low, add a splash of warm water. Check meat for doneness starting at about 45-50 minutes of cooking time, with a meat thermometer. It is done when it reaches 145-150° F. Remove meat to a cutting board and tent with foil. Let rest.
• Meanwhile, add the remaining sage leaves to the pot and using a wooden spoon, stir and scrape the bottom of the pan to loosen all the browned goodness at the bottom. As you do, the gravy will gradually become darker and thicker. If it gets too thick, add a bit more milk to thin. Taste and add salt and pepper, to taste.
• After meat has rested 10 minutes or so, thinly slice and place on a serving patter. Spoon warm sauce over meat.

THE PURPLE PIG MILK BRAISED PORK SHOULDER AND MASHED POTATOES

Steps:

• Tie a piece of string around each piece of pork to maintain a nice shape while cooking. In a large pot sear off pork shoulder (season liberally first). Add vegetables and herbs after meat is browned, add liquids and bring to a boil. Season and place in a 350° oven to braise. Should take 2-3 hours.
• Place potatoes in a large pot, add cold water to cover and season aggressively with salt. Bring to a boil and cook till potatoes are tender. Drain potatoes, mash while still hot with rest of the ingredients, season and reserve.

ITALIAN PORK LOIN BRAISED IN MILK

Steps:

• In a large, deep, heavy pan, melt the olive oil and butter on low (do not burn).
• Add the garlic,onion, and pancetta and saute' for a minute or two (still on a low temperature setting).
• Do not trim the fat off of the pork loin.
• Generously (very generously) sprinkle sea salt all over the pork loin.
• Sprinkle black pepper all over the pork loin.
• Place the pork loin in the pan, fat side down and brown it thoroughly on all four sides on a low-temperature setting.
• Do not burn the olive oil and garlic!
• When browned nicely, add the hot milk, hot cream, capers, sage and lemon zest.
• Taste the sauce . . . add more salt to taste preferences.
• Partially cover the pan.
• Simmer on the a low-medium setting on the stove for 1-1/2 to 2 hours, turning the pork loin over occasionally.
• The milk sauce will bubble up, so stir it occasionally.
• Continually pour some of the sauce (baste) over the pork as it simmers.
• The color of the sauce should turn to a golden brown color; if not turn up the heat a little for a few minutes at the end.
• Taste the sauce and add more salt if necessary.
• After cooking time is finished, remove the pork.
• Thickly slice the pork and place it on individual plates.
• Pour the creamy, curdled sauce over the pork.
• Serve immediately and enjoy!

MILK PORK

Steps:

• 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 degrees F/160 degrees 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, but this is how they're meant to be. Boil them down to about 1 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.

PORK BRAISED IN MILK AND CREAM

Steps:

• Place pork in a container, and rub all over with chopped sage and chopped garlic. Cover, and refrigerate overnight. The next morning, bring to room temperature. Scrape off and discard sage and garlic; season generously with salt and pepper.
• In a deep, heavy casserole or Dutch oven fitted with a lid, heat olive oil over medium-high heat. Add pork loin, and brown very well on all sides, about 20 minutes. Meanwhile, in a saucepan, combine milk, half-and-half and cream. Bring to a boil, then shut off heat. Using a vegetable peeler, remove peel from lemons in long strips. Set peel aside, and reserve fruit for another use.
• When pork is browned, transfer it to a plate and discard fat that's in casserole. Reduce heat to medium, and add butter to pan. When it is foamy, add garlic cloves. Stir until lightly browned on edges. Add sage leaves, and stir to coat. Put pork back in casserole, and pour in enough of the warm milk mixture to come 1/2 to 2/3 up the sides of pork. Bring to a simmer, add lemon zest and season to taste with salt.
• Partly cover, and simmer until an instant-read thermometer registers 140 degrees (about 15 to 30 minutes; cooking time will vary according to shape of roast and degree of browning). Liquid will form a skin and custard around pork. Shut off heat, and allow to cool. Cover, and refrigerate until shortly before serving.
• To serve, remove pork from milk mixture and carve into 1/8-inch slices. Meanwhile, place casserole over medium heat and reduce liquid to a soupy custard. While the liquid is still a little loose, return sliced pork to casserole and spoon sauce on top. Allow pork to heat through. Serve, spooning some custard, lemon zest and sage on top and sprinkling with coarse salt.

MILK-BRAISED PORK

Steps:

• Pat pork dry and season with salt and pepper. In a 4-quart heavy kettle heat oil over moderately high heat until hot but not smoking and brown pork on all sides, about 5 minutes total. Carefully add milk and cook pork, covered, at a bare simmer 2 hours. Continue to cook pork, partially covered, at a bare simmer until very tender, about 1 hour. Transfer pork to a cutting board and let stand 5 minutes. Season cooking liquid generously with salt and pepper and boil until slightly thickened, about 2 minutes.
• Thinly slice pork and transfer to a platter. Skim fat from cooking liquid and spoon liquid over pork.

PORK LOIN BRAISED IN MILK

Steps:

• Combine the rosemary, sage, garlic, and salt and pepper in a small bowl and rub it all over the pork. Place the pork on a large plate, cover with plastic wrap, and refrigerate for a few hours.
• Place a medium heavy pan that will hold the roast somewhat snugly over medium heat and add the butter and oil. When the butter begins to foam, add the pork and cook, turning occasionally, until lightly golden on all sides, 10 to 12 minutes. (Keep your eyes on the butter so it doesn't burn and reduce the heat a bit if needed.)
• Add 1 cup of the milk and stir to loosen the browned bits attached to the bottom of the pan. As soon as the milk comes to a boil, reduce the heat to low, partially cover the pan, and simmer until almost all the milk has evaporated, about 15 minutes. Add 1 more cup milk and continue cooking, basting and turning the meat a few times, until most of the milk has evaporated. Cook the pork in this manner, adding the milk 1/2 to 1 cup at a time, until it reads 160 degrees F on an instant-read thermometer, about 2 hours. (The pork can be cooked up to this point 1 hour or so ahead. In that case, cook only until it reaches 155 degrees F, because it will keep on cooking as it sits in the hot pan juices.)
• Remove the lid and raise the heat to high. If no more milk is left in the pan, add 1/2 cup or so more. Cook, stirring and scraping the bottom of the pan to release the browned bits and turning the pork once or twice, until most of the milk has evaporated and the meat has a rich, golden brown color. Transfer the pork to a cutting board and let it rest for about 10 minutes while you finish the sauce.
• Spoon off some of the fat from the pan. Add 1/3 cup water and stir quickly, over medium heat, scraping the bottom of the pan until only the brown glazed clusters of milk particles remain.
• Cut the meat into 1/2-inch thick slices and serve topped with a bit of the pan juices.

MILK-BRAISED PORK CHOPS

Steps:

• Gather the ingredients.
• Generously season pork chops with salt and pepper. Preheat oven to 250 F.
• Heat 1 tablespoon oil over medium-high heat in a nonstick skillet. Add chops and brown on both sides.
• Arrange chops in an 8 x 8-inch baking dish and add enough of the milk so it comes halfway up the sides of the meat. Add the whole garlic cloves and rubbed sage.
• Tightly cover baking dish with foil and place in the center of the oven. Cook for 45 minutes.
• Remove from the oven, turn chops over, re-cover, and return to oven for another 45 minutes.
• Meanwhile, thoroughly mix together the butter and flour in a small bowl (this is called a beurre manié ).
• Set chops on a plate and keep warm. Pour the pan juices into a blender and puree until smooth.
• Pour the puree into a skillet and bring to a simmer over medium heat.
• Add the beurre manié a bit at a time until it's all used, continuing to stir until thickened. Taste, adjust the seasonings, and serve over chops.

INSTANT POT MILK-BRAISED PORK (MAIALE AL LATTE)

Steps:

• Season the pork generously with salt on all sides. Using a 6- to 8-quart electric pressure cooker, turn on the sauté setting (on the "more" or hot setting, if you have it). Add the vegetable oil, and, working in two batches, brown each piece of pork on two sides, about 5 minutes per side. With tongs, remove the browned pork to a plate as you go.
• Turn off the sauté setting. Stir in the leeks, garlic, lemon zest and herbs, scraping the bottom of the pot with a metal spatula. Add the milk, and continue to scrape up the browned bits. (This is important for flavor, but also to avoid a "burn" error.) Return the pork and any liquid on the plate to the pot. Season with 1 teaspoon kosher salt and a generous amount of black pepper. Close the lid and twist the pressure knob to seal. Pressure cook for 1 hour.
• Turn off the pressure cooker, and quick-release the pressure by carefully turning the pressure knob to venting. Using tongs, remove the pork to a serving platter. Remove and discard the herb sprigs. Turn on the sauté setting (on the "more" or hot setting, if you have it), and bring the milk to a rolling boil. Let the milk boil until it is reduced by about half and has darkened to a golden caramel color, about 20 minutes. (If you have time, you can caramelize it further, but take care to stir occasionally and make sure it doesn't burn on the bottom.) Break the pork apart a little, into coarse chunks, and spoon the sauce over the top. Serve with lemon slices on the side.

MILK-BRAISED PORK SHOULDER

Steps:

• Preheat oven to 325°F (160°C). Bring small saucepan of water to a boil. Add pearl onions; return to a boil. Cook 30 to 60 seconds. Transfer with slotted spoon to bowl of ice water to chill. Drain and peel off skins. Set pearl onions aside.
• Sprinkle pork with salt and pepper. Heat oil in Dutch oven over medium heat. Add pork and cook turning often until browned all over; about 10 minutes. Transfer to large plate. Set aside.
• Heat same Dutch oven over medium heat. Add pearl onions and cook, stirring occasionally until golden; about 5 minutes. Transfer with slotted spoon to small bowl. Set aside.
• Smash garlic with flat side of chef's knife. Heat same Dutch oven over medium heat. Add garlic, bay leaves, thyme and sliced onion; cook, stirring occasionally, until onion is softened, 2 to 3 minutes. Add vermouth and cook, stirring and scraping up browned bits from bottom, until liquid is reduced by half; about 3 minutes.
• Return pork to Dutch oven. Add milk; bring to a gentle simmer. Cover and transfer to oven. Bake, flipping pork once, until instant-read thermometer inserted in centre of pork reads 160°F (71°C); about 40 to 45 minutes.
• Discard bay leaves and thyme sprigs. Transfer pork to cutting board; cover loosely with foil. Let rest 15 minutes.
• Meanwhile, transfer milk mixture to blender and add mustard. Remove plastic stopper from blender lid; cover lid with kitchen towel. Purée until smooth. Return to Dutch oven and stir in pearl onions. Bring to a gentle simmer over medium heat. Cook, stirring occasionally, until thick enough to coat back of spoon; about 10 minutes. Stir in lemon juice.
• Thinly slice pork and arrange on large serving platter. Spoon milk mixture over top. Sprinkle with parsley.

MILK-BRAISED PORK LOIN

Steps:

• Preheat oven to 325°. Let pork loin come up to room temperature for about an hour. Season pork liberally on all sides with kosher salt and black pepper. Melt 1 tablespoon butter and olive oil over medium-high heat in a heavy-bottomed pot, like a cast iron Dutch or French oven, that is it just large enough to fit pork. Add pork and sear on all sides, 10-12 minutes. Remove pork from pot and set aside on plate. Place remaining 2 tablespoons butter in pot and melt over medium heat. Add shallots, cooking until just translucent. Add herbs, garlic, citrus zest and nutmeg and cook until fragrant, about 1-2 minutes. Add milk and cream, stirring to combine all ingredients. Return pork to pot, along with any accumulated juices and whole springs of thyme and sage, bring up to a slow simmer. Cover pot and place in preheated oven. Cook 2 hours, turning it half way through cooking. Uncover and cook an additional 30 minutes. Transfer pork to a carving board and let rest at least 15 minutes. With a slotted spoon, remove the larger curds if any from the sauce and discard any herb stems. Place pot back on the stove over medium heat; bring to a simmer. Cook 12 to 15 minutes until reduced by half, stirring frequently so milk doesn't scorch. Cut pork into 1/2-inch-thick slices and arrange on deep serving platter. Ladle milk gravy over pork and garnish with any remaining fresh thyme, sage and zest.

PORK BRAISED IN MILK

Steps:

• Rub the pork shoulder with salt and pepper.
• In a Dutch oven or a large heavy pot, heat the olive oil and butter over medium-high. Add the pork shoulder and brown evenly on all sides, lowering the heat if the butter starts to get too dark. Once the meat has browned, add the garlic, 2 sprigs of rosemary and 2 sprigs of sage, and fry just until garlic is golden. Deglaze with white wine.
• Pour the milk and cream into the Dutch oven slowly. Bring to a gentle boil, then lower heat to the gentlest simmer possible, cover, and let cook for 2 hours, until meat is very tender. Once cooked, remove meat to a cutting board and let rest for a few minutes.
• Remove garlic, rosemary, and sage from the milk in the Dutch oven the milk will have formed into dark curds. Transfer milk sauce to a blender, curds and all, and blitz until smooth.
• Cut pork into slices and arrange over Roasted Carrots, Apples and Chestnuts (see recipe.) Spoon sauce over the sliced pork, garnish with chopped rosemary and remaining sprig of sage, and serve immediately.
• Buon appetito!

MILK-BRAISED PORK CHOPS | LODGE CAST IRON

Steps:

• Preheat braiser over medium-high heat for 5 minutes. Add olive oil and swirl to coat.
• Season pork chops on all sides with salt and pepper. Sear pork chops 3-5 minutes per side. Remove chops and cover.
• Lower heat to medium and add milk, heavy cream, and baking soda. Bring to a simmer.
• Add chops, along with garlic and thyme, and cover for 45 minutes.
• Remove chops to a plate and simmer sauce, uncovered, until thickened, about 10 minutes.

MILK-BRAISED PORK WITH LEMON AND SAGE

Steps:

• Preheat oven to 250°F.
• Heat oil in a large Dutch oven or heavy pot over medium-high until shimmering. Season pork all over with salt and pepper and cook, turning occasionally, until browned on all sides, 12-15 minutes. Pour off excess fat from pot. Add sage, lemon peel, and milk. Bring to a boil, then reduce heat to medium-low. Cover pot and transfer to oven. Roast pork until very tender, 3 1/2-4 hours.
• Transfer meat to a serving platter. Discard lemon peel, then gently toss Swiss chard in remaining sauce in pot until wilted. Using tongs, transfer Swiss chard to platter alongside pork. Top both with remaining sauce and serve.

PORK LOIN BRAISED IN MILK

Steps:

• Preheat oven to 350°F/180°C.Cut regularly spaced slits in meat.In a bowl, mix 1 Tbsp. (15 mL) oil and the Dijon mustard; lightly baste roast and dust with flour.In a frying pan, sear meat on all sides in remaining oil. In each slit, insert a strip of pancetta folded in half.Put in a roasting pan with sage and garlic; add milk midway up the roast. Add more as needed.Cook covered about 2 hours. Uncover for the last half hour of cooking.Transfer to a hot serving dish. Cover with aluminum foil and let stand. Strain and skim cooking juices. Serve with pork loin.

PORK BRAISED IN MILK

Steps:

• Rub the pork shoulder with salt and pepper.
• In a Dutch oven or a large heavy pot, heat the olive oil and butter over medium-high. Add the pork shoulder and brown evenly on all sides, lowering the heat if the butter starts to get too dark. Once the meat has browned, add the garlic, 2 sprigs of rosemary and 2 sprigs of sage, and fry just until garlic is golden. Deglaze with white wine.
• Pour the milk and cream into the Dutch oven slowly. Bring to a gentle boil, then lower heat to the gentlest simmer possible, cover, and let cook for 2 hours, until meat is very tender. Once cooked, remove meat to a cutting board and let rest for a few minutes.
• Remove garlic, rosemary, and sage from the milk in the Dutch oven the milk will have formed into dark curds. Transfer milk sauce to a blender, curds and all, and blitz until smooth.
• Cut pork into slices and arrange over Roasted Carrots, Apples and Chestnuts (see recipe.) Spoon sauce over the sliced pork, garnish with chopped rosemary and remaining sprig of sage, and serve immediately.
• Buon appetito!