MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Milk Pork
Categories: Pork, Dairy, Vegetables, Herbs
Yield: 6 Servings
3 lb (1.5 kg) boned pork roast
6 cl Garlic; peeled, in slivers
Salt & pepper
2 tb Butter
1 lg Onion; halved
1 lg Carrot; halved
2 lg Rosemary branches
2 Bay leaves
4 c Whole milk
Generous handful chopped
- fresh chives and/or
- parsley; for garnish
Make small slits all over the meat with a sharp knife,
inserting a sliver of garlic into each as you go. (If you
can do this several hours or the night before cooking,
all the better.) Rub the meat all over with salt and
pepper. Heat the oven to 325ºF/160ºC.
Melt the butter in a deep, lidded casserole (cocotte),
and brown the meat well on all sides. Add the onion,
carrot, and herbs to the pot. Pour over the milk, and
bring to a simmer on the stovetop. Cover the dish and
transfer to the oven until tender, about 2 hours,
turning the meat at least once.
Remove the meat from the pot and wrap in foil to keep
warm. Remove the herbs, carrot, and onion and discard.
The cooking juices will be curdled - ugly - but this is
how they're meant to be. Boil them down to about a
cup/250 ml and purée with an immersion blender. Taste
and adjust the seasonings.
Carve the meat and arrange in a serving dish. Pour over
the sauce, sprinkle with the chives and/or parsley. Serve.
http://www.foodtv.ca
Yield: 6 servings
Meal Master Format by Dave Drum - 07 June 2008
Uncle Dirty Dave's Archives
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... Hawaiian pizza is a Canadian creation and it's controversial.
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