Whisky Green Tea: Pork Braised in Milk

24 August 2006

Pork Braised in Milk

Ok.. I must admit when I first read this post .. I thought.. 'Pork braised in Milk.. really ?!'

Interesting concept... But I wasn't really sure how it would turn out. I always have a bit of pork neck in my fridge though (courtesy of my local Asian butcher), so I gave this milk braising recipe a try. The result ? Well.. It doesn't really look pretty, but just as ChubbyHubby put it.. the pork turned out to be 'Tender & Soft'. Actually it was really tender, and the streaks of fat throughout the piece of pork neck was really tasty.

Pork Braised in Milk
Recipe adapted from ChubbyHubby ~ Pigfest

Marinate, then wrap the pork in glad wrap and refrigerate overnight:

700g Pork Neck
4 cloves garlic (chopped)
1 1/2 teaspoon thyme seeds (crushed)
3 stalks fresh sage (leaves roughly chopped)
Salt & Pepper

Drizzle the pork with some olive oil, then on a medium-hot pan, brown all sides of the pork, then set aside.

In a dutch oven, bring the following to boil then reduce down to a simmer:

1 1/2 cup full cream milk
4 lemon rind peels
1/2 stick cinnamon

Preheat the oven to 140C, then place the pork into the dutch oven with the milk mixture. Place the contents in the oven with the lid on for about 40 mins. After that, turn the piece of pork over and let it continue to braise for another 30 mins with the lid off.

Pork should be cooked nice and pink when the center of the meat reaches about 140C. (I used a meat thermometer to test this). After the 30 mins, take the pork out of the dutch oven, and let rest on a plate for about 5-7 mins before slicing up the pork.

Place the dutch oven on top of the stove, and bring the remaining braising liquid to boil to reduce down to a sauce. The sauce would be rather lumpy at this point in time, as the milk has curdled together. Although it doesn't look aesthetically pleasing... the sauce is really flavorful. You can always pour the reduced sauce into a blender, and blend it until its smooth. ChubbyHubby recommends this, but I've never really been bothered for the couple of times I've made this recipe. Serve the sliced pork with the heated sauce spooned over it.