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Milk-Braised Porkby Kimberley S in Rouxbe Videos A family favorite - lightly seared pork shoulder braised in a combination of milk, cream, garlic and rosemary.
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Step 1: Preparing and Cooking the Pork
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To start the pork, preheat your oven to 300 degrees Fahrenheit. Crush the peppercorns, peel the garlic, and gather the rosemary, salt and olive oil.
Preheat the pot over medium-high heat, while you season the pork. Generously season the meat with the crushed pepper and salt, pressing the seasoning into the meat. Once the pan is good and hot, add the oil. Sear the pork on each side until light golden in color. In this case, you don’t want a deep brown color, as it will darken the final sauce too much. Once the pork is seared on all sides, including each end, lower the heat and add equal amounts of cream and milk. Make sure the liquid rises to at least two-thirds the way up the pork. If not, add a touch more cream and milk. Next, add the garlic and rosemary and bring to a simmer over low heat. As soon as it comes to a simmer, cover and place onto a tray, and then transfer to the oven. Let cook for about 2 to 3 hours, turning every half an hour or so.
Related Drill-downs |
Step 2: Turning and Checking the Pork
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When turning the pork, it’s best to remove the pot from the oven, so you don't lose any heat from the oven. Carefully turn the pork over onto the other side. Continue to cook and rotate the pork every half hour, until fork-tender. |
Step 3: Removing the Pork and Reducing the Sauce
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Once the pork is done, the meat should pull apart easily. Remove the pork from the cream and turn the oven down to warm. Place the cream onto the stove top and bring to a gentle boil. Let the cream reduce by about one-third to one-half, which may take about 20 minutes or so. Meanwhile, cut and remove the string from the pork. Break it up into pieces, trimming any excess fat, if desired. Now place the pieces of meat into an oven-proof casserole dish. Cover and keep warm in the oven, while the sauce reduces. |
Step 4: Finishing the Dish
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Once the sauce has reduced and thickened slightly, turn off the heat.
Blend the sauce with a hand blender to emulsify the cream. Return the sauce to the stove over low heat and let reduce further, if needed, until you reach the desired consistency. To finish, taste the sauce for seasoning, remove the pork from the oven, and pour the cream over top. |
Notes
Served with a bowl of your favorite noodles or potatoes, and a big salad, this dish is perfect for a family-style dinner.
To avoid splitting the cream sauce, re-heat leftovers over medium-low heat.
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Comments
This turned out excellent, very easy too. I used Gnocci pasta and the sauce was just scrumptious. My roast was just shy of 3 llbs - I put it in a small lecruset pot and only had to use a total of 2 1/2 cups milk & cream combined, which made plenty of sauce. I will make this again for sure.
This looks fantastic and I know I'll love it, but there is SO much cream and whole milk. Is it possible to use a lighter cream and perhaps milk and still get a decent sauce that isn't runny? Just looking for a lower calorie version where taste and texture won't be completely compromised. Thanks!
The great thing about cooking is YES, you can vary things once you understand the fundamentals behind cooking.
Here's my suggestion: Instead of cream, braise this dish with Rich Chicken Stock: rouxbe.com/recipes/6/preview
(except leave out the roasting of the bones and vegetables; making a white stock instead)
Once the meat is fork tender from braising (e.g. starting to fall apart), make a roux with flour and butter, then incorporate the reserved stock from braising into the roux to make a delicious chicken veloute. Ah... the cooking school is going to provide all the answers. For now, you could look to this recipe and scroll down to the "making gravy" step for tips on making a roux.
The resulting dish won't be as rich and creamy, but it will be great and much healthier.
I had decided not to write a comment as I had changed the recipe so much but the previous comments seemed to make my experience relevant. I made this last week with thick fatty pork rib chops in a single layer and covered with only 2% milk. Everything else was the same and I had to cook the chops as long as the roast for tenderness. Of course the cream would definitely add to the flavour and consistency but I was impressed how tasty the sauce became. Even though it was thin, I reduced and blended it and it was great with pasta. A nice change from the usual pork sauces.
If using lighter fat milk/cream, probably curds will form during the long simmering- just not enough fat to keep proteins in the milk homogenized. However, these curds are very delicate and in large clusters, so they can be broken up and homogenized in a blender at high speed, then returned to a pot and thickened with a roux. Skimming off the rendered pork fat first eliminates even more calories.
I have to feed a very finicky 5-year-old boy, and a meat and potatoes only husband, and well last night I've never seen either of them eat SO fast. When my son was finished he declared that this was his favourite dinner and that we should eat it every night....congrats on a fantastic recipe!!!
I made this last night at family dinner--my first time cooking for a crowd of 12. People went back for seconds, then thirds. I used more milk than cream, so the sauce was a bit thin, even after reducing for a long while. Everybody loved it, though. I'll keep the roux tips in mind for next time, because I'll definitely be making this again.
I made this the other day and my 4 year old commented it was like eating piggy and chicken together....I'm not sure why she thought this but she cleaned her plate and asked for seconds. For any parent that makes this dish a total success.
sounds absolutly fab; love pork, cream, and whole milk. Maybe for my family before my friends; easier to take their comments.
I made this tonight. It was just fabulous. I did tinker with the recipe, using 1 cup heavy, 1 cup light cream and 2% milk with a teaspoon of arrowroot to make sure the sauce was thick enough, but not too thick so my guests wouldn't be upset. I served it basmati rice which absorbed the sauce beautifully and coupled it with roasted asparagus. My guested simply adored the meal. I am so grateful for the recipes on this site. I'm never disclosing my secret to anyone. My Rouxbe friends will be the only ones who know! Thank you Rouxbe....