I came across various pork in milk recipes over the years but never tried one - couldn't imagine an appetizing result. Writing TD has pushed me out of my comfort zone so I finally gave it a go. The result was a really moist pork and a lovely thick sauce, flavoured with a vegetable roux and coriander seeds. Easy to prepare and served with melting, butter and sugar glazed Vichy carrots, this dish will make a fine Mother's Day lunch.
Pork braised in milk with Vichy carrots
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Recipe by: adapted from From Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking Busy:30 min, Total prep time: 1h30 min Serves: 6 |
Season the pork with salt and pepper. Heat the oil in a Dutch oven. When the oil is hot, add the butter. Brown the roast on all sides for about 6 to 7 minutes. Remove the roast from the pan and set aside on a large plate.
Add the onion, carrot, leek, and garlic and stir over medium heat until soft and caramelized, about 10 minutes. Stirring constantly, add the flour and cook for 2 minutes, then stir in the milk, bay leaf, thyme and coriander seeds.
Bring to a boil, stirring constantly, and cook for a couple of minutes. Add the pork and any juices that have collected on the plate and reduce the heat to a simmer. Cover and cook over low heat for about 1 hour, making sure to periodically rotate the pork as the sugars in the milk can cause it to stick.
When ready, remove the pork and allow to rest for 15 minutes. If you like crackling, place it under the hot grill of your oven for 5-6 minutes before letting it rest.
Remove the herbs from the sauce and discard. Using a hand blender, purée the sauce until smooth and adjust the seasoning as needed.
Carve the pork and arrange on a serving platter. Spoon the sauce over and around and serve immediately.
Vichy carrots
Peel the carrots and slice them finely.
Melt the butter in a large pan with tall sides. When it starts foaming, add the carrots, sugar and a bit of salt and cook on medium-high heat for 2 to 3 minutes, stirring regularly.
Meanwhile, bring some water to the boil. Add just enough boiling water to cover the carrots, bring back to the boil and reduce the heat to a simmer. Cook uncovered until all the water has evaporated, for about 50m min to 1 hours. Check the pan regularly as you don't want to burn the carrots. You will know they are ready when you start hearing the butter crackling.
Serve the carrots sprinkled with finely chopped curly parsley, a knob of butter and a sprinkle of freshly ground pepper.
Cook The Pork:
Season the pork with salt and pepper. Heat the oil in a Dutch oven. When the oil is hot, add the butter. Brown the roast on all sides for about 6 to 7 minutes. Remove the roast from the pan and set aside on a large plate.
Add the onion, carrot, leek, and garlic and stir over medium heat until soft and caramelized, about 10 minutes. Stirring constantly, add the flour and cook for 2 minutes, then stir in the milk, bay leaf, thyme and coriander seeds.
Bring to a boil, stirring constantly, and cook for a couple of minutes. Add the pork and any juices that have collected on the plate and reduce the heat to a simmer. Cover and cook over low heat for about 1 hour, making sure to periodically rotate the pork as the sugars in the milk can cause it to stick.
When ready, remove the pork and allow to rest for 15 minutes. If you like crackling, place it under the hot grill of your oven for 5-6 minutes before letting it rest.
Remove the herbs from the sauce and discard. Using a hand blender, purée the sauce until smooth and adjust the seasoning as needed.
Carve the pork and arrange on a serving platter. Spoon the sauce over and around and serve immediately.
Vichy carrots
Peel the carrots and slice them finely.
Melt the butter in a large pan with tall sides. When it starts foaming, add the carrots, sugar and a bit of salt and cook on medium-high heat for 2 to 3 minutes, stirring regularly.
Meanwhile, bring some water to the boil. Add just enough boiling water to cover the carrots, bring back to the boil and reduce the heat to a simmer. Cook uncovered until all the water has evaporated, for about 50m min to 1 hours. Check the pan regularly as you don’t want to burn the carrots. You will know they are ready when you start hearing the butter crackling.
Serve the carrots sprinkled with finely chopped curly parsley, a knob of butter and a sprinkle of freshly ground pepper.
I felt Bourdain's sauce was a bit blend for my taste so I added coriander seeds to give it more personality. It worked like a charm!
Vichy carrots are a French traditional dish consisting of glazed carrots cooked in water (properly Vichy water) with butter and sugar, sprinkled with parsley. Add a few pinches of cumin to the carrots if you want to give them a lightly spiced taste. Carrots love cumin!
Vichy carrots are a French traditional dish consisting of glazed carrots cooked in water (properly Vichy water) with butter and sugar, sprinkled with parsley. Add a few pinches of cumin to the carrots if you want to give them a lightly spiced taste. Carrots love cumin!
Ingredients
For the pork:
1.2 kg boneless pork loin roast, fat trimmed
Salt and pepper
2 tablespoons olive oil
1 tabkespoon butter
1 medium onion, chopped
1 carrot, finely chopped
1 leek, white and tender green part only, finely chopped
1 garlic clove, finely chopped
1 tbsp flour
2 cups / 450 ml whole milk
3 sprigs of fresh thyme
1 bay leaf
1 teaspoon coriander seeds
For the carrots:
1 kg carrots
50 g butter
1 tablespoon sugar
Half bunch of curly parsley
Salt and pepper
For the pork:
1.2 kg boneless pork loin roast, fat trimmed
Salt and pepper
2 tablespoons olive oil
1 tabkespoon butter
1 medium onion, chopped
1 carrot, finely chopped
1 leek, white and tender green part only, finely chopped
1 garlic clove, finely chopped
1 tbsp flour
2 cups / 450 ml whole milk
3 sprigs of fresh thyme
1 bay leaf
1 teaspoon coriander seeds
For the carrots:
1 kg carrots
50 g butter
1 tablespoon sugar
Half bunch of curly parsley
Salt and pepper
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