4 Hour Milk Braised Pork Recipes

Steps:

• Preheat your oven to 350°F / 180°C Place the oven rack in the middle position.
• In a large ovenprrof saucepan, brown the pork roast in the butter and then season with salt and pepper.
• Add the milk and bring to the boil. Add the vegetables and nutmeg.
• Cover the saucepan and transfer to the oven for 2 1/2 hours. Dont worry if the milk looks like its curdling at first; you will be straining the liquid through a sieve. (I'm guessing at this point if you dont have a saucepan that can be placed straight into the oven that you could transfer the contents to a lidded casserole or baking dish.).
• Uncover and then continue cooking until the sauce is reduced by a little less than half. About 1 1/2 hours. Turn the pork shoulder every 20 minutes.
• Remove the meat and set aside.
• Strain the braising liquid. Whisk the sauce and adjust the seasoning.
• Serve the pork on a large platter. Suggested to serve with mashed sweet potatoes to enjoy with the gravy and a green vege.

Steps:

• Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.
• In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.

Steps:

• Season the pork generously with salt on all sides. Using a 6- to 8-quart electric pressure cooker, turn on the sauté setting (on the "more" or hot setting, if you have it). Add the vegetable oil, and, working in two batches, brown each piece of pork on two sides, about 5 minutes per side. With tongs, remove the browned pork to a plate as you go.
• Turn off the sauté setting. Stir in the leeks, garlic, lemon zest and herbs, scraping the bottom of the pot with a metal spatula. Add the milk, and continue to scrape up the browned bits. (This is important for flavor, but also to avoid a "burn" error.) Return the pork and any liquid on the plate to the pot. Season with 1 teaspoon kosher salt and a generous amount of black pepper. Close the lid and twist the pressure knob to seal. Pressure cook for 1 hour.
• Turn off the pressure cooker, and quick-release the pressure by carefully turning the pressure knob to venting. Using tongs, remove the pork to a serving platter. Remove and discard the herb sprigs. Turn on the sauté setting (on the "more" or hot setting, if you have it), and bring the milk to a rolling boil. Let the milk boil until it is reduced by about half and has darkened to a golden caramel color, about 20 minutes. (If you have time, you can caramelize it further, but take care to stir occasionally and make sure it doesn't burn on the bottom.) Break the pork apart a little, into coarse chunks, and spoon the sauce over the top. Serve with lemon slices on the side.

Steps:

• Season pork with 1 tablespoon salt and 1/2 teaspoon pepper. Heat oil in a heavy-bottomed pot (it should be just large enough to fit pork) over medium-high heat. Add pork, fat side down, and sear, turning as it browns, until browned on all sides, 8 to 10 minutes. Transfer to a plate. Drain fat from pot and wipe out any blackened bits.
• Tie together sage, rosemary, and bay leaves into a bouquet with kitchen twine. Melt butter in pot over medium heat. Add herbs, garlic, and lemon zest and cook until fragrant, about 30 seconds. Return pork, fat side up, to pot, along with any accumulated juices. Pour milk and cream over pork, raise heat to medium-high, and bring to a simmer. Partially cover pot, reduce heat, and simmer, undisturbed, until a thermometer inserted into thickest part of pork registers 140 degrees, about 1 hour.
• Transfer pork to a carving board and let rest at least 15 minutes and up to 30 minutes. Increase heat to medium and simmer braising liquid until reduced to 1 1/2 cups, 12 to 15 minutes. Discard herbs and lemon zest. Cut pork crosswise into 1/2-inch-thick slices and serve with milk gravy.

Steps:

• Pat pork dry and season with salt and pepper. In a 4-quart heavy kettle heat oil over moderately high heat until hot but not smoking and brown pork on all sides, about 5 minutes total. Carefully add milk and cook pork, covered, at a bare simmer 2 hours. Continue to cook pork, partially covered, at a bare simmer until very tender, about 1 hour. Transfer pork to a cutting board and let stand 5 minutes. Season cooking liquid generously with salt and pepper and boil until slightly thickened, about 2 minutes.
• Thinly slice pork and transfer to a platter. Skim fat from cooking liquid and spoon liquid over pork.

Steps:

• Place pork in a container, and rub all over with chopped sage and chopped garlic. Cover, and refrigerate overnight. The next morning, bring to room temperature. Scrape off and discard sage and garlic; season generously with salt and pepper.
• In a deep, heavy casserole or Dutch oven fitted with a lid, heat olive oil over medium-high heat. Add pork loin, and brown very well on all sides, about 20 minutes. Meanwhile, in a saucepan, combine milk, half-and-half and cream. Bring to a boil, then shut off heat. Using a vegetable peeler, remove peel from lemons in long strips. Set peel aside, and reserve fruit for another use.
• When pork is browned, transfer it to a plate and discard fat that's in casserole. Reduce heat to medium, and add butter to pan. When it is foamy, add garlic cloves. Stir until lightly browned on edges. Add sage leaves, and stir to coat. Put pork back in casserole, and pour in enough of the warm milk mixture to come 1/2 to 2/3 up the sides of pork. Bring to a simmer, add lemon zest and season to taste with salt.
• Partly cover, and simmer until an instant-read thermometer registers 140 degrees (about 15 to 30 minutes; cooking time will vary according to shape of roast and degree of browning). Liquid will form a skin and custard around pork. Shut off heat, and allow to cool. Cover, and refrigerate until shortly before serving.
• To serve, remove pork from milk mixture and carve into 1/8-inch slices. Meanwhile, place casserole over medium heat and reduce liquid to a soupy custard. While the liquid is still a little loose, return sliced pork to casserole and spoon sauce on top. Allow pork to heat through. Serve, spooning some custard, lemon zest and sage on top and sprinkling with coarse salt.

Steps:

• Preheat oven to 250°F.
• Heat oil in a large Dutch oven or heavy pot over medium-high until shimmering. Season pork all over with salt and pepper and cook, turning occasionally, until browned on all sides, 12-15 minutes. Pour off excess fat from pot. Add sage, lemon peel, and milk. Bring to a boil, then reduce heat to medium-low. Cover pot and transfer to oven. Roast pork until very tender, 3 1/2-4 hours.
• Transfer meat to a serving platter. Discard lemon peel, then gently toss Swiss chard in remaining sauce in pot until wilted. Using tongs, transfer Swiss chard to platter alongside pork. Top both with remaining sauce and serve.