12409 Pork Cooked in Milk Serves 6 Wed Aug 06 01:06:20 -0700 2008 Tue Feb 03 04:40:39 -0800 2009 Licensed http://www.chow.com/recipes/12409 Tue, 03 Feb 2009 12:40:39 GMT There is a venetian dish called arrosto di maiale al latte (pork loin braised in milk), described by Elizabeth David, which is somewhat similar to this one. I'm not sure where the recipe originated, but it appears prominently in Maïté Escurignan's marvelous work on Basque cookery.

Though red meats become more succulent and tender when cooked slowly in liquid, white meats, such as pork or veal, sometimes end up stringy and without much taste. Here is a recipe that solves that problem: A pork loin is submerged in flavored milk and slowly cooked at a very low temperature. The small quantity of butterfat in the milk “swims” through the meat, and the milk keeps the loin totally moist. Only after the cooking do you brown the pork.

Begin 1 to 2 days in advance.

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  • A day or 2 in advance, stud the pork loin with slivers of garlic. Rub the surface with salt; cover loosely and keep refrigerated.
  • About 4 hours before serving, preheat the oven to 300°F. In a 3- or 4-quart flameproof casserole, cook the carrots, onions, and leek in the butter over moderately low heat until soft but not brown, about 5 minutes. Place the pork roast on top of the vegetables.
  • In a saucepan, heat the milk until bubbles appear around the edge of the pan; pour over the pork. Add the pepper and herb bouquet. Cover and place on the lowest rack of the oven to cook for 3 hours. Turn the meat every hour so that it cooks evenly.
  • Remove the casserole and raise the oven temperature to 375°F. Transfer the meat, fat side up, to a large baking dish and return to the oven. Roast uncovered until browned, about 20 minutes.
  • Meanwhile, strain the milk cooking juices, pushing down on the milk solids that have separated out in the cooking. Quickly chill in larger bowl of ice and water or put in the freezer so the fat rises to surface. Remove and discard fat.
  • Return the sauce to the casserole and bring to a boil with a metal spoon on the bottom to prevent boiling over. Reduce by two thirds, about 15 minutes. Season with salt and pepper to taste.
  • Slice the meat and arrange on a serving platter. Spoon the sauce over the slices and sprinkle with the chopped parsley.
    • ]]>     http://www.chow.com Paula Wolfert 50 Main 3 to 3½ pounds boneless center-cut pork loin, trimmed of excess fat

    ]]>     2 garlic cloves, cut into slivers

    ]]>     Coarse kosher salt

    ]]>     ¼ cup finely chopped carrots

    ]]>     ¼ cup finely chopped onions

    ]]>     2 tablespoons finely sliced leek (white part only)

    ]]>     2 tablespoons unsalted butter

    ]]>     1 quart whole milk

    ]]>     ¼ teaspoon ground white pepper

    ]]>     Herb bouquet: 3 sprigs parsley, 1 sprig thyme, and 1 imported bay leaf tied together with string

    ]]>     1 tablespoon chopped fresh flat-leaf parsley

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