ORANGE AND MILK-BRAISED PORK CARNITAS
It must have been the subliminal beer and liquor advertising that got me, because I wasn't even thinking about Cinco de Mayo when I decided to make this milk-braised pork carnitas recipe. The milk braising beforehand seems to give the meat a little extra succulence. The subtle sweetness from the orange is also very nice.
Provided by Chef John
Categories World Cuisine Recipes Latin American Mexican
Time 2h40m
Yield 8
Number Of Ingredients 10
Steps:
- Season pork with pepper and salt.
- Heat oil in large pot over high heat. Working in batches, cook pork in the hot oil until browned on all sides, about 5 minutes. Return all cooked pork and accumulated juice to pot.
- Season pork with bay leaves, cumin, dried oregano, and cayenne pepper. Stir in fresh orange juice, orange zest, and milk. Bring mixture to a boil over high heat; reduce heat to low. Cover and simmer, stirring occasionally, until meat is fork tender but not falling apart, about 2 hours.
- Preheat oven to 450 degrees F (230 degrees C).
- Remove pork from liquid. Skim some fat from the pot to grease a baking dish. Transfer the pieces of pork to the baking dish. Drizzle about 2 more tablespoons of the floating fat over the meat. Season with more salt, if needed.
- Bake in preheated oven until pork is browned, about 15 minutes. Stir pork.
- Turn on oven's broiler. Cook pork under broiler until crisp, 2 to 3 minutes.
Nutrition Facts : Calories 324.9 calories, Carbohydrate 3.7 g, Cholesterol 84.2 mg, Fat 24.1 g, Fiber 0.4 g, Protein 22.4 g, SaturatedFat 8.5 g, Sodium 804.7 mg, Sugar 2.8 g
ITALIAN PORK LOIN BRAISED IN MILK
Provided by Roz
Number Of Ingredients 14
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!
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.
INSTANT POT MILK-BRAISED PORK (MAIALE AL LATTE)
This is a classic dish from Emilia-Romagna, a region in Italy where dairy and meat feature heavily in the traditional cuisine. Marcella Hazan wrote in her book, "Essentials of Classic Italian Cooking," that maiale al latte is one of a handful of dishes that "most clearly express the genius" of regional Italian cooking. At its simplest, it is tough, inexpensive pork braised to finely textured tenderness in a pot of whole milk. As the caramelized milk reduces, it separates into extremely delicious curds and sauce infused with herbs and lemon. Serve this pressure-cooker version with bread or over polenta, pappardelle or rice.
Provided by Sarah DiGregorio
Categories dinner, meat, main course
Time 2h
Yield 6 servings
Number Of Ingredients 11
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 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.
Nutrition Facts : Calories 367 kcal, Carbohydrate 12 g, Cholesterol 91 mg, Fiber 0 g, Protein 27 g, SaturatedFat 8 g, Sodium 421 mg, Sugar 9 g, Fat 23 g, ServingSize 2 servings, UnsaturatedFat 0 g
THE PURPLE PIG MILK BRAISED PORK SHOULDER AND MASHED POTATOES
The Purple Pig is a famous highly rated restaurant in Chicago. One of which is famous for its delicious foods and delightful wines. This is restaurant style so it makes quite a bit....
Provided by College Girl
Categories Mashed Potatoes
Time 3h20m
Yield 6-8 8 oz. servings, 6-8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 977.8, Fat 53.4, SaturatedFat 33.2, Cholesterol 200, Sodium 678.2, Carbohydrate 82.2, Fiber 3, Sugar 2.9, Protein 45.3
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!
PORK BRAISED IN MILK AND CREAM
Provided by Gabrielle Hamilton
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 1263, UnsaturatedFat 42 grams, Carbohydrate 30 grams, Fat 104 grams, Fiber 5 grams, Protein 57 grams, SaturatedFat 55 grams, Sodium 1564 milligrams, Sugar 16 grams, TransFat 0 grams
MILK-BRAISED PORK SHOULDER WITH FENNEL & LEEKS
Number Of Ingredients 0
Steps:
- Preheat the oven to 325F. Pat the pork shoulder dry with paper towels and set aside. In a large Dutch oven, melt the butter over medium-high heat. Add the fennel bulbs and leeks and cook, stirring every minute, until the layers of the leeks begin to fall out of their rings and the fennel pieces soften slightly, about 5 minutes. In a small bowl, mix together the salt and thyme. Rub the salt mixture all over the pork. Push the fennel and leeks to one side of the Dutch oven. Place the pork on the empty side and sear each side of the roast until deeply golden, about 4 minutes per side, stirring the side with the veggies often to keep them from burning. Add the stock to the pan and stir, scraping up any dark brown bits from the bottom of the pan with a wooden spoon. Add the milk, cream, bay leaves, thyme sprigs and fennel fronds and stir to combine. Cover the pot, leaving the lid ajar by about 1 inch. Place the pot in the oven and roast for about 2 hours, turning the pork every 30 minutes. Remove the lid and roast for an additional 30-45 minutes more or until a meat thermometer registers the meat at 145F. Remove from the oven. Gently remove the roast from the pot and set it aside on a platter. Pour contents of the pot through a mesh sieve placed over a large bowl. Press the bottom of another bowl over the solids in the sieve to help get all the juices out. Discard the solids. Pour the strained sauce back into the Dutch oven and place it on low heat. Add the wine and whisk to combine. Season with salt and pepper. Once the mixture is hot but not boiling, remove it from the heat and return the pork to the pot. Pull the roast apart into large chunks and serve with rice, bread, or polenta if desired.
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
Categories Milk/Cream Pork Braise Dinner Winter Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 to 6
Number Of Ingredients 3
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.
MILK-BRAISED PORK WITH LEMON AND SAGE
Braising pork shoulder produces a fall-apart tender roast. And when milk is the braising liquid, what results is a sauce that is reminiscent of flavorfully infused ricotta.
Provided by Molly Baz
Categories Pork Braise Sage Milk/Cream Chard Lemon Dinner Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6-8
Number Of Ingredients 8
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.
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PORK BRAISED IN MILK RECIPE - LAURA REGE | FOOD & WINE
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Servings 6Total Time 3 hrs 45 minsCategory Pork Shoulder
- Preheat the oven to 275°. Season the pork with salt and pepper. In a medium-size nonreactive oven-safe pot, melt the butter. Add the pork, and cook over moderately high heat, turning occasionally, until browned all over, about 10 minutes. Add the milk, zest, sage, thyme, bay leaves, and baking soda; cover and bring to a simmer. Transfer to the oven, and cook, covered, turning the pork a few times, for 2 hours and 40 minutes. Using tongs, carefully lift the pork and place the leeks underneath. Return to the oven and cook, uncovered, until the leeks and pork are very tender, about 20 minutes.
- Transfer the pork and leeks to a work surface. Discard the herbs and zest. Pour pan juices, which may look curdled, into a blender, and puree until smooth. Season sauce to taste with salt and pepper.
- Remove the strings from the pork, and thinly slice the meat. Serve pork slices with the leeks and sauce.
MAIALE AL LATTE (MILK-BRAISED PORK) RECIPE | BON APPéTIT
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4.6/5 (34)Estimated Reading Time 7 minsServings 8
- Season pork generously with salt all over. Let sit at room temperature at least 1 hour, or preferably chill overnight, then let sit at room temperature 1 hour before cooking.
- Preheat oven to 300°. Heat oil in a large Dutch oven or heavy wide saucepan over medium-high. Add garlic, cut sides down, and cook until golden brown, about 1 minute. Transfer garlic to a plate. Add pork to pot and cook, undisturbed, until golden brown, 3–5 minutes. Turn and cook, reducing heat to medium if needed so it doesn't burn, until golden brown on all sides, another 3–5 minutes.
- Return pork and garlic to pot. Add milk, sage, chiles, and lemon peel. Transfer pot to oven and bake, uncovered, turning pork every 30 minutes, until meat is very tender and can easily be pierced with a paring knife and milk has reduced and formed curds, 2½–3 hours. Transfer meat to a cutting board and let rest 15 minutes.
- Using a spoon, skim off most of the fat from the braising liquid; discard sage and lemon peel. Taste sauce and season with salt, if desired.
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- Unroll the pork; trim and discard fat. Reroll the pork; secure at 2-inch intervals with twine. Combine salt, dried sage, dried thyme, and pepper; rub salt mixture over pork.
- Heat a Dutch oven coated with cooking spray over medium-high heat. Add pork, and cook 7 minutes, browning on all sides. Remove pork from pan. Add garlic to pan, and sauté 30 seconds. Add milk and the next 5 ingredients (milk through lemon rind); bring to a boil, stirring frequently. Return pork to pan. Cover and bake at 325° for 45 minutes. Uncover. Turn pork; bake, uncovered, at 325° for 45 minutes. Turn pork; bake an additional 30 minutes or until pork is fork-tender. Remove from pan; cover and keep warm.
- Place pan on stovetop over medium-high heat, and bring milk mixture to a boil. Cook until mixture is reduced to 2 cups (about 20 minutes), stirring frequently. Discard the lemon rind, sage leaves, bay leaves, thyme sprig, and twine. Cut pork into 1/2-inch slices; serve with sauce and rice.
MILK BRAISED PORK SHOULDER - U.S. DAIRY
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- Pour olive oil in large pot over medium-high heat and brown pork loin on all sides; add onions and garlic.
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- 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.
- Sprinkle pork with salt and pepper. Heat oil in PC®5-Qt Dutch Oven over medium heat. Add pork; cook, turning often, until browned all over, about 10 minutes.
- Heat same Dutch oven over medium heat. Add pearl onions; cook, stirring occasionally, until golden, about 5 minutes. Transfer with slotted spoon to small bowl.
- 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.
- 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), 40 to 45 minutes.
- Discard bay leaves and thyme sprigs. Transfer pork to cutting board; cover loosely with foil. Let rest 15 minutes.
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- Thinly slice pork; arrange on large serving platter. Spoon milk mixture over top. Sprinkle with parsley.
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