Braised Expectations
Mar. 6th, 2024 10:34 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Pork Shoulder cooked in Milk.
"This is an Italian classic."
2 kg pork shoulder, cut in half
75 g unsalted butter
1 litre whole milk, warmed to just below boiling
pared zest and juice of 1 lemon
6 cloves garlic (Ha! I used... more.)
10 sage leaves, roughly chopped
50 ml double cream
salt and pepper
Heat the oven to 350° F. Season the pork shoulder with plenty of salt and pepper. Set a large cast-iron skillet over medium-high heat, then add the butter. When the butter starts to foam, add the seasoned pork shoulder and brown the pieces all over (this will make all the difference to the flavour of the final dish). Remove the pork from the pan and place it to one side.Pour the browned butter and pork fat into a container to discard (do not pour it down the drain, otherwise you will block your sink). (Are you insane? Why would you discard this flavour? Use it to cook something else.)
Put the pan back over a low heat and add the hot milk. Bring the milk to a simmer, then add the lemon zest and juice, the garlic cloves, and the chopped sage. Add the browned pork back to the pan, then take it off the heat and cover tightly with foil. Place the pork in the hot oven for 2 1/2 hours. Remove the foil and return the pork to the oven for a further 20 minutes, until lightly browned on top. Remove the pan from the oven and leave the pork to cool for 10 minutes, then transfer the shoulder pieces to a plate and keep them warm in the turned-off oven.
There should be some nice chunky pieces of curdled milk left in the pan. Add the cream and set the mixture over a low heat, leaving it to bubble and reduce by half for about 5 minutes. Slice the rested pork into 3/4" pieces and place these back into the sauce in the pan. Serve immediately with a big bowl of garlicky braised greens.
What worked: I made a half batch for the two of us. We yummed it right up. I used the "discarded" pork fat/butter to sauté the greens that we served alongside.
Not the best looking dish with the brown cooked milk curds, but tender, rich, and delicious.
What didn't: I forgot to halve the lemon zest, juice, and sage. We actually quite liked the zing as made - but it was a Meyer lemon and a regular lemon would have been more sour.
Will I make it again? Oh yes, this will go into the cold weather rotation.
"This is an Italian classic."
2 kg pork shoulder, cut in half
75 g unsalted butter
1 litre whole milk, warmed to just below boiling
pared zest and juice of 1 lemon
6 cloves garlic (Ha! I used... more.)
10 sage leaves, roughly chopped
50 ml double cream
salt and pepper
Heat the oven to 350° F. Season the pork shoulder with plenty of salt and pepper. Set a large cast-iron skillet over medium-high heat, then add the butter. When the butter starts to foam, add the seasoned pork shoulder and brown the pieces all over (this will make all the difference to the flavour of the final dish). Remove the pork from the pan and place it to one side.
Put the pan back over a low heat and add the hot milk. Bring the milk to a simmer, then add the lemon zest and juice, the garlic cloves, and the chopped sage. Add the browned pork back to the pan, then take it off the heat and cover tightly with foil. Place the pork in the hot oven for 2 1/2 hours. Remove the foil and return the pork to the oven for a further 20 minutes, until lightly browned on top. Remove the pan from the oven and leave the pork to cool for 10 minutes, then transfer the shoulder pieces to a plate and keep them warm in the turned-off oven.
There should be some nice chunky pieces of curdled milk left in the pan. Add the cream and set the mixture over a low heat, leaving it to bubble and reduce by half for about 5 minutes. Slice the rested pork into 3/4" pieces and place these back into the sauce in the pan. Serve immediately with a big bowl of garlicky braised greens.
What worked: I made a half batch for the two of us. We yummed it right up. I used the "discarded" pork fat/butter to sauté the greens that we served alongside.
Not the best looking dish with the brown cooked milk curds, but tender, rich, and delicious.
What didn't: I forgot to halve the lemon zest, juice, and sage. We actually quite liked the zing as made - but it was a Meyer lemon and a regular lemon would have been more sour.
Will I make it again? Oh yes, this will go into the cold weather rotation.
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