Sin Ming Bakery / Cookhouse / Whateva
If you have 2 hours to kill and want to make yourself something totally scrumptious give this pork roast cooked in a milk bath recipe a try! I was inspired to try making this after seeing it featured on one of Laura Calder’s shows: French Food at Home.
Cooking pork in milk makes sense; the milk helps accentuate and further enhances the sweetness of the pork. The end result of this two hour milk bath is a tender and juicy hunk of pork that begs to be eaten. The heady aroma of the milk infused with the butter, rosemary, onion and bay leaf make for a rich velvety gravy.
- 1 boned pork roast, about 3 pounds/1.5 kilograms
- 4 to 6 garlic cloves, peeled and cut into slivers
- Salt and pepper
- 2 tablespoons butter
- 1/2 onion
- 1 carrot
- 2 large rosemary branches
- 2 bay leaves
- 4 cups milk
- A generous handful chopped fresh chives and/or parsley, for garnish
- Make small slits all over the meat with a sharp knife, inserting a sliver of garlic into each as you go
- Rub the meat all over with salt and pepper
- Heat the oven to 160ºC
- Melt the butter in a deep, lidded casserole, and brown the meat well on all sides
- Add the onion, carrot, and herbs to the pot
- Pour over the milk, and bring to a simmer on the stovetop
- Cover the dish and transfer to the oven until tender, about 2 hours, turning the meat at least once
- Remove the meat from the pot and wrap in foil to keep warm
- Remove the herbs, carrot, and onion and discard
- The cooking juices will be curdled – ugly – but this is how they’re meant to be
- Boil down to about a cup/250 ml and purée with an immersion blender
- Carve the meat and arrange in a serving dish. Pour over the sauce, sprinkle with the chives and/or parsley
While waiting for this to cook, take the time to sit down and chill, you know what they say, all good things come to those who wait. Believe me when you open up the oven after the first hour to turn the pork you are tempted to eat it straight away, it smells oh so good!
I accompanied my pork with some sautéed French beans, oven roasted yellow zucchini, carrots, corn and peas; a hearty yet simple meal.
Bon Appétit – Sidney