Thursday, September 27, 2012

Pork Braised in Milk

Horrible picture, but man oh man, did I give birth to tall children or what?


This kid did weigh in at 9 lbs 4 oz and was 22 1/2 inches long when he was born (early, I might add...and without a drop of drugs.  Not. A. Drop.)....I guess he was meant to be a giant.


On to more pressing matters.

Pork braised in milk.  I'd read about it in lots of Italian cookbooks and finally decided to try it tonight, combining a bunch of different recipes into one.

My boys were quite literally licking their plates at the table...a sign that I did something right.


Pork Braised in Milk
(sounds strange...just trust me.  please.)

1 T butter
1 T olive oil
2 1/2 lb pork roast (I used a loin, which was too time I'll use a pork shoulder)
2 Cups whole milk
1 sprig each, rosemary and thyme
4 garlic cloves

Heat butter and oil in dutch oven until hot.  Salt and pepper pork all over,  then saute on all sides until brown.  Add remaining ingredients to pot, cover with a loose fitting lid and simmer for 2 1/2 hours until meat is tender, turning meat over every 30 minutes.  Remove meat to cutting board, cover with foil to keep warm.  Using an immersion blender, puree gravy.  Boil for 10 minutes until reduces a bit.  Slice pork, serve with gravy.

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