4-Hour Milk-Braised Pork

⏱ 260 mins 🍽 6 serving(s)

This recipe features a boneless pork shoulder slowly cooked in milk with onions, leek, garlic and nutmeg. The long, gentle braise results in incredibly tender meat and a uniquely savoury sauce. After several hours in the oven, the strained braising liquid becomes a delicious gravy. It is suggested to serve the pork with mashed sweet potatoes and a green vegetable for a complete and satisfying meal.

4-Hour Milk-Braised Pork

Ingredients

  • 3 lbs boneless pork shoulder (1.5kg)
  • 2 tablespoons butter
  • 4 cups milk (1 litre)
  • 2 onions, peeled
  • 1 leek, white part only
  • 4 garlic cloves, peeled
  • 1/4 teaspoon ground nutmeg
  • salt & pepper for seasoning

Method

  1. Heat your oven to 350°F / 180°C, positioning the rack in the centre.
  2. Brown the pork roast in butter within a large ovenproof saucepan, then season it with salt and pepper.
  3. Pour in the milk and bring it to a boil before adding the vegetables and nutmeg.
  4. Cover the pan and place it in the oven for 2 1/2 hours. The milk may appear to curdle initially, but the liquid will later be strained.
  5. Take off the lid and cook further until the sauce reduces by a little less than half, which takes about 1 1/2 hours. Turn the pork every 20 minutes.
  6. Take the meat out and set it aside.
  7. Pass the braising liquid through a sieve. Whisk the resulting sauce and check the seasoning.
  8. Present the pork on a large platter. It is recommended to accompany it with mashed sweet potatoes and a green vegetable.

Nutrition (per serving)

Sodium272600 mg

Recipe details

AuthorJubes