Why so much pork braised in milk, you ask? The answer is simple. It rocks, it takes no preparation time, it cooks while you're chilling (or doing other things entirely), and it really is dead easy.
One caveat: It is interminably long to make. The problem isn't so much with the time (I'm warning you of that going in), but more with the fragrance. I guarantee that you'll find it hard to leave it in the oven long enough. Don't do it! Leave it in!!! It's worth it.
So, Mr. Meathenge's recipe is all you need, but it's so simple, I'll lay it out for you here.
Ok. Don't do this on a weeknight. Take the time, do it right, invite folks over, have a couple of bottles on ice.
Ingredients:
- 3-4 lb pork - the last two times I used butt, but I used something else the other times. Meathenge uses sirloin. Just don't use something too lean.
- Several cloves of garlic (I used 7 this time)
- Butter - a generous pat (really generous)
- Milk - Homo (that's short for homogenized, for you 'mericans)
- s&p
What to do? It is advised that you remove the pork from the fridge to take off the chill, but if you didn't, it would still turn out.
I washed it and dried it. At least dry it. It has to be dry.
Rub it in some s&p. I use a lot of freshly ground p and highly recommend doing so.
Heat butter (lots) over medium to medium-high, depending on your stove, in an oven-proof pan big enough to fit the pork and with a lid. (I have one enameled cast iron casserole and another enameled steel, both of which work just fine.) Throw in the pork DON'T STIR IT AROUND and let it sit for a few minutes (at least five+++). Oh, and pre-heat the oven to around 325. Proceed to brown the other sides of the pork. You're already regretting that this meal will take four or five hours to prepare. Throw in the garlic at any point now. The pork all seared? Good and seared? Good.
Ok, I take it out and add a little milk and scrape the bottom of the pan. Some people call this deglazing. Or maybe deglazing has to be with an acid, I don't know, but you can call this deglazing too. I do.
So you've scraped up the good bits and mixed them in with the milk? Put the pork back in and fill up the pot about half way up the pork. Lid that sucker and throw her in the oven.
Proceed to try to forget about it for an hour or so. Then investigate. Take it out. Stir the milk. I like to turn the pork (but have no idea if this is a help or a hindrance). Re-lid it. Put it back in.
Keep doing this. If the liquid isn't reducing fast enough, take off the lid. It'll be done when the meat is falling off the meat.
That's plenty good, but there'll be some delicious mess at the bottom of the pan. Strain out the fat and keep the curdy stuff. Mix it up with a fork and put a dollop on your pork. That broken sauce is brutti ma buoni. Eat it up.
5 comments:
I think I might even try this one. I liked it so much the first time!
And would you like company the week-end of April 11?
Guess Who?
(Hint: someone with an MP2 player)
Interesting! Does the curdy bit collect the pork fat and deliciousness and turn into some sort of pseudo gravy thingy??
HAHAHAHHAH, okay, so I'm like totally reading this. And like, thinking to myself that, I totally need to jack you in to my little adventure about pork & milk. And then, I saw my name! Bam, situation normal.
As near as I can tell, the milk fat breaks. Milk & American sour cream cannot be simmered or cooked, just warmed. Creme Fraiche can be cooked.
It's traditionally served with the milk curd broken, I found out. But many use a boat motor to whiz it all back together. Personally, after trying both, I like the broken one. It gives a more complex flavor and texture to the 'sauce' (gravy isn't good for you).
And Sister, it ain't no pseudo, it's the real thing. Once you've had it, you add it to your menu.
xo, Biggles
Tee hee. I was going to tell you, Mallika, that yes it does indeed turn into some pseudo gravy thingy...until Meathenge took issue. So, rather it turns exactly into a saucy thingy.
You won't regret it.
Reverend - I owe you. Big. This is THE recipe.
Shaw !!!
It's amazing at how much flavor you can get out of so few ingredients. It impressed the heck out of me too.
Biggles
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