Pork Braised in Milk
★★★☆☆
Ingredients
- 1 boneless pork shoulder (3 1/2 pound), tied1 boneless pork shoulder (3 1/2 pound), tied
- Kosher saltKosher salt
- PepperPepper
- 2 tablespoons unsalted butter30 ml unsalted butter
- 3 cups whole milk720 ml whole milk
- 4 strips of lemon zest4 strips of lemon zest
- 3 sage sprigs3 sage sprigs
- 3 thyme sprigs3 thyme sprigs
- 3 bay leaves, preferably fresh3 bay leaves, preferably fresh
- 1/8 teaspoon baking soda1 ml baking soda
- 6 small leeks, white and light green parts only, halved lengthwise6 small leeks, white and light green parts only, halved lengthwise
Instructions
- Preheat the oven to 275°. Season the pork with salt and pepper. In a medium-size nonreactive oven-safe pot, melt the butter. Add the pork, and cook over moderately high heat, turning occasionally, until browned all over, about 10 minutes.
- Add the milk, zest, sage, thyme, bay leaves, and baking soda; cover and bring to a simmer. Transfer to the oven, and cook, covered, turning the pork a few times, for 2 hours and 40 minutes.
- Using tongs, carefully lift the pork and place the leeks underneath. Return to the oven and cook, uncovered, until the leeks and pork are very tender, about 20 minutes.
- Transfer the pork and leeks to a work surface. Discard the herbs and zest. Pour pan juices, which may look curdled, into a blender, and puree until smooth. Season sauce to taste with salt and pepper.
- Remove the strings from the pork, and thinly slice the meat. Serve pork slices with the leeks and sauce.
Make Ahead: The recipe can be prepared through Step 1 and refrigerated overnight. Reheat before proceeding to Step 2. If the sauce curdles, a pinch of baking soda works as a stabilizer; blending the sauce also smooths it out. Serve with crusty bread. Originally appeared: January 2018.
Wine Pairing: Medium Red — Chianti — bright acidity and savory fruit for an Italian main.