Milk-Braised Pork

lunch_chef_ryan_scott_img_7237
Mark Boughton Photography
http://pgoarelish2.files.wordpress.com/2011/03/lunch_chef_ryan_scott_img_72371.jpg?w=150
  • Yield: 8 servings

Strain and use the leftover braising liquid as a sauce for the pork and vegetables or as a base for chowder.

Ingredients

2pounds pork shoulder or pork loin
-- Vegetable oil, for browning
1quart whole milk
1-- onion, quartered
6-- to 8 fresh sage leaves
1bunch fresh thyme sprigs
-- Freshly ground black pepper
2teaspoons teaspoons salt

Instructions

  1. Heat a large, deep cast-iron skillet over medium-high heat. Add a little oil. When hot, add pork and cook about 5 minutes, turning to brown on all sides. Drain excess oil.
  2. Add remaining ingredients and bring to a gentle simmer. Cook, uncovered, 2 hours. Turn meat over halfway through cooking. The meat is cooked when tender, but not falling apart. Serve with Fava Been Purée, Caramelized Cipollini and Vegetable Ragout.

Recipe by Chef Ryan Scott for the California Milk Advisory Board.

Nutritional Info *per serving

  • Calories 220
  • Fat 13g
  • Cholesterol 80mg
  • Sodium 320mg
  • Carbohydrate 1g
  • Fiber 0g
  • Protein 23g
blog comments powered by Disqus
Follow

Get every new post delivered to your Inbox.

Join 317 other followers