Milk Braised Pork

Great Sunday Lunch or Family gathering.

In this recipe, the pork is typically seasoned with only salt and pepper, nearly covered with milk, and braised until the milk is reduced by half.

Periodically during the cooking time, the roast is turned so that as the milk evaporates, the meat takes on a caramel color, imparting flavor to the milk. This recipe has been adapted and added onions and garlic to enhance the sauce which is made using a milk and a cornflour paste.

This recipe was taken from the book “Portuguese Homestyle Cooking” by Ana Patuleia Ortins.

 

Ingredients

2 kg pork loin roast
1 tablespoon coarse salt or to taste (Keep in mind coarse salt is nearly half the saltiness of the same measure of fine table salt)
1/2 teaspoon white ground pepper
750ml whole milk or as needed
2 cloves garlic, crushed but left whole
1 medium onion, optional
2 tablespoons butter
2 tablespoon cornflour
2 tablespoons water

 

Method

This works well with boneless loin as well. Use a pre-soaked clay roasting pot, or a deep-sided oven-proof dish (Pyrex) or roasting pan, just large enough to accommodate the roast. Using a clay pot, helps the milk to evaporate as well.

Preheat the oven to 190 degrees C.

Season the roast well with salt and pepper. Place the meat into the pot or pan. Do not use a lid. Pour in just enough milk to come 3/4 up the side of the meat. Crush a clove of garlic and toss it into the milk. If using, cut the onion into thin slices and fry in 1 tablespoon of butter until golden. Place 1/2 of the onions over the top of the roast.

Place the pan in the preheated oven and cook for about 2 hours, turning the meat periodically as it browns. The milk will form a skin, balloon around the meat, and take on a golden color. When the roast is done the milk will have evaporated by about 1/3 to 1/2 the volume.

Transfer the roast to a warmed plate, cover, and let stand while you make the sauce.

Ladle about 500 ml of the flavored milk into a small saucepan. Place the pan over medium-low heat. Add the remaining onions, garlic, and butter. Combine the cornflour with the water and stir into the milk. Simmer and continue stirring until the milk becomes the consistency of heavy cream. Strain if you wish. Slice the pork and lay the slices on a serving platter. Ladle some of the sauce over. Serve with rice or roasted potatoes, and sautéed spinach.

 

Additional Notes

Portugal Notes:

Maizena is the most popular cornflour in Portugal and can be found in any supermarket.

If you are using a traditional clay pot then you might need more milk, as evaporation will be increased, not leaving enough milk for the sauce.