Pork Loin Braised in Milk, Bolognese Style
Some of my Pomodori e Vino recipes are best kept in the kitchen… by that, I mean it is probably best that Bill doesn’t know what’s happening until he gets to eat the finished product. Pork loin braised in Milk would be a good example of that.
“why are you going to ruin a perfectly good butt by putting milk in the pot?”
~Because Marcella said so!
Now…Southerners know how to handle a Boston butt.
I have always thought it ironic that in the south it is a Boston butt, in the north it is called a pork shoulder (those yankees missed a good chance there to rename it)
Marcella actually calls for a pork rib roast… which would make a beautiful presentation. This was a night for home cookin’… a butt it is.
The recipe is very simple. A beautiful cut of pork, a little fat to brown the roast, and milk. The pork and the milk slowly cook together, adding a cup full of milk at a time once it cooks down. This cooking process is slowly repeated over 3 hours. The result is a beautifully tender roast with a nutty brown sauce.
Bill pronounced it perfection.
So… maybe I didn’t ruin that butt after all 🙂
Ciao y’all~
Sandi
“why are you going to ruin a perfectly good butt by putting milk in the pot?”
~Because Marcella said so!
Now…Southerners know how to handle a Boston butt.I have always thought it ironic that in the south it is a Boston butt, in the north it is called a pork shoulder (those yankees missed a good chance there to rename it)
Marcella actually calls for a pork rib roast… which would make a beautiful presentation. This was a night for home cookin’… a butt it is.
The recipe is very simple. A beautiful cut of pork, a little fat to brown the roast, and milk. The pork and the milk slowly cook together, adding a cup full of milk at a time once it cooks down. This cooking process is slowly repeated over 3 hours. The result is a beautifully tender roast with a nutty brown sauce.Bill pronounced it perfection.
So… maybe I didn’t ruin that butt after all 🙂
Ciao y’all~
Sandi
Your butt looks great Sandi ; )
Isn’t this an amazing recipe? We sometimes use the loin and get a wonderful result.
Your Southern cooking savvy didn’t let you down, Sandi, the butt is actually the most desirable cut, but I had found through teaching that people really liked the presentation value of a sliced rib roast. And the bones do contribute to the flavor. When you serve this to someone who is unfamiliar with the dish, they will think you are hiding some cooking secret from them when you say that there are only two ingredients, pork and milk.
I have a question about the gravy that is created by the pork being cooked in milk. Does it have a smooth consistency or does it have an almost ‘curdled’ look to it?