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Bourdain's Pork with Milk

Thursday, 30 September 2010

Remember Jamie Oliver's chicken in milk I made awhile ago? Roasted spatchcocked chicken in a curdled milk sauce? Yeah...that was Y.U.M. So when I came across this Anthony Bourdain's pork in milk recipe at Ellie's website, I just had to make it. The original recipe calls for boneless pork loin roast, but I couldn't get hold of that cut so I used pork shoulder instead. The meat is first seared on all sides then braised in milk until done. Very simple, and you end up with an extremely tender and flavourful piece of meat.

So, which recipe do I prefer? Jamie Oliver's.

I couldn't stop thinking about the browned curdled milk that tasted like grilled cheese when I was eating the pork.

Roti de Porc Au Lait (Roast Pork with Milk)
Ingredients:
Adapted from Almost Bourdain's Roti de Porc Au Lait (Roast Pork with Milk)
  • 1.2 kg boneless pork shoulder - fats removed
  • 2 tbs olive oil
  • 1 tbs butter
  • 1 large onion - diced
  • 1 large carrot - diced
  • 1 leek - white part only, thinly sliced
  • 1/2 bulb garlic - peeled and crushed
  • 1 tbs plain flour
  • 568 ml (1 pint) whole milk
  • 1 sprig of flat parsley
  • 2 sprigs of fresh thyme
  • 2 bay leaves
  • Salt
  • Freshly ground black peppercorn

Directions:
  • Season the pork with salt and pepper.
  • Heat the oil in a pot. When the oil is hot, add the butter.
  • Brown the meat on all sides. Remove pork and leave aside for later use.
  • Remove oil from pot, leaving about 1 tbs in the pot.
  • Add onion, carrot, leek and garlic, stir-fry until soft. Remember to scrape the brown bits left from frying the pork.
  • Mix in flour, stir to mix for about 2 mins.
  • Add milk and all herbs.
  • Bring to a boil and cook over high heat for 5 minutes.
  • Add the pork and any juices that have collected on the plate.
  • Reduce the heat to a simmer. Cover and cook over low heat for 2 hour. Remember to rotate the pork every now and then, and also scrape the bottom of the pot as the pork (the sugars) in the milk can cause sticking and scorching.
  • Remove the pork and allow to rest for 15 minutes.
  • Strain the cooking liquid into a small pot and bring to a boil. Using a hand blender, puree the sauce until foamy. Adjust the seasoning as needed.
  • Serve with pork
Roti de Porc Au Lait (Roast Pork with Milk) 2

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