New Recipe

[untateve]

Milk-Braised Pork

by Kimberley S in Rouxbe Videos

 

A family favorite - lightly seared pork shoulder braised in a combination of milk, cream, garlic and rosemary.

 

Serves 6

Active Time1 hour

Total Time3 hours

 

Step 1: Preparing and Cooking the Pork

1 tbsp black peppercorns

4 cloves garlic

1 small sprig rosemary

2 tsp Kosher salt

2 tsp extra-virgin olive oil

3 lb pork shoulder (pork butt)

2 cups heavy cream (minimum 33% milk fat)

2 cups whole milk

 

To start the pork, preheat your oven to 300 degrees Fahrenheit. Crush the peppercorns, peel the garlic, and gather the rosemary, salt and olive oil.

 

Next, wash and dry the pork. Make sure it is good and dry; otherwise, you won’t get a good sear. Choose a pot that the pork will fit snugly into. There should be no more than an inch or so around the meat, otherwise, you’ll have to use more cream and milk than necessary. Also, check to see that the lid closes properly.

 

Preheat the pot over medium-high heat, while you season the pork. Generously season the meat with the crushed pepper and salt, pressing the seasoning into the meat.

 

Once the pan is good and hot, add the oil. Sear the pork on each side until light golden in color. In this case, you don’t want a deep brown color, as it will darken the final sauce too much.

 

Once the pork is seared on all sides, including each end, lower the heat and add equal amounts of cream and milk. Make sure the liquid rises to at least two-thirds the way up the pork. If not, add a touch more cream and milk.

 

Next, add the garlic and rosemary and bring to a simmer over low heat. As soon as it comes to a simmer, cover and place onto a tray, and then transfer to the oven. Let cook for about 2 to 3 hours, turning every half an hour or so.

 

Step 2: Turning and Checking the Pork

 

When turning the pork, it’s best to remove the pot from the oven, so you don't lose any heat from the oven.

Carefully turn the pork over onto the other side. Continue to cook and rotate the pork every half hour, until fork-tender.

 

Step 3: Removing the Pork and Reducing the Sauce

 

Once the pork is done, the meat should pull apart easily. Remove the pork from the cream and turn the oven down to warm.

Place the cream onto the stove top and bring to a gentle boil. Let the cream reduce by about one-third to one-half, which may take about 20 minutes or so.

 

Meanwhile, cut and remove the string from the pork. Break it up into pieces, trimming any excess fat, if desired.

 

Now place the pieces of meat into an oven-proof casserole dish. Cover and keep warm in the oven, while the sauce reduces.

 

Step 4: Finishing the Dish

 

Once the sauce has reduced and thickened slightly, turn off the heat.

Strain the sauce, making sure to press all of the milk solids through. Even scrape the bottom of the strainer.

 

Blend the sauce with a hand blender to emulsify the cream. Return the sauce to the stove over low heat and let reduce further, if needed, until you reach the desired consistency.

 

To finish, taste the sauce for seasoning, remove the pork from the oven, and pour the cream over top.

 

Notes

 

Served with a bowl of your favorite noodles or potatoes, and a big salad, this dish is perfect for a family-style dinner.

 

To avoid splitting the cream sauce, re-heat leftovers over medium-low heat.

 

This takes a while but is relatively labor/stress free. I added a couple of extra garlic cloves and an extra sprig of rosemary as I did a 4 lb pork shoulder. This was really nice comfort food that was also a hit with my boys.

[Jimmy Neutron]

Sounds great - have to add it to the file. :homerdrool:

[SheikYerbuti]

Too bad you didn't post this 2 weeks ago. Would have been perfect for my Passover sedar.