Braised Pork with Milk and Herbs
⏳ Time
3 hours 15 minutes
🥕 Ingredients
11
🍽️ Servings
8
Description
The pork can be braised in advance and, without removing it from the pot, placed in the refrigerator for a day. In this case, before reheating the meat, it should be left at room temperature for 1 hour. Once the pork is warmed up, continue with the recipe as directed.
Ingredients
- Olive Oil - ¼ glasses
- Pork Blood - 4 lbs
- Juniper Berries - 3 pieces
- Fresh Rose Hips - 2 pieces
- Sage - 2 pieces
- Bay leaf - 4 pieces
- Garlic - 1 clove
- Ocean salt - 1 tablespoon
- Dry White Wine - ½ glasses
- Milk - 25 fl oz
- Ground Black Pepper - ½ spoons
Step by Step guide
Step 1
Cut a large piece of boneless pork shoulder into two pieces (about 1 kg each). Rub the meat with sea salt and black pepper.
Step 2
In a 5-liter heavy-bottomed oven-safe pot, pour in olive oil and heat over medium heat. When the oil starts to sizzle, add crushed juniper berries and two sprigs each of sage and rosemary.
Step 3
After 1 minute, following the sage and rosemary, you can add the minced garlic to the pot. Sauté for 1 minute.
Step 4
When the garlic turns golden, add both pieces of pork to the same pot and sauté on all sides until browned (8-10 minutes).
Step 5
Pour white wine into the pot with the browned meat and bring it to a boil. Wait for the wine to reduce by half, then add the milk. Bring it to a boil again and immediately remove from heat.
Step 6
Cover the pot with a lid and place it on the middle rack of an oven preheated to 347°F.
Step 7
Simmer the pork for about 2 hours and 30 minutes, occasionally turning the meat in the pot and checking its doneness. The milk should curdle and turn into a cottage cheese-like mass.
Step 8
When the meat is tender, place it on a platter or cutting board and cover it with foil.
Step 9
The liquid in which the meat was braised can be used as a sauce. To do this, strain it through a fine sieve, return it to the pot, and simmer over moderately low heat until it thickens and reduces to about 2 cups.
Step 10
Before serving, slice the pork into thick pieces and drizzle with the sauce.
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