MILK-BRAISED PORK - or: BEST DISH EVER?
- whenincalabria
- 5 days ago
- 11 min read
Updated: 3 days ago
Slowly braised, tender, and flavourful pork in a luscious, creamy sauce infused with black peppercorns, rosemary, and garlic. An effortless lifesaver for the busy winter holidays and perfect for entertaining.
It's the end of January. We've finally returned to Calabria after a long Christmas break in Austria. During the holidays, with family members traveling from far and staying together for a while, we always spend a lot of time cooking. Thankfully, everyone pitches in, and we take turns preparing our favourite dishes, both traditional Austrian and other.
During this busy period, one of my go-to dishes is MILK-BRAISED PORK. It’s a lifesaver because it practically cooks itself. It's also one of our favourites and once even received the highest praise from a French guest, who, after putting down his fork, declared it the best thing he's ever eaten. I very much doubt that, but the compliment has stuck with me ever since.
I can't claim credit for it, unfortunately, as the original recipe comes from the ROUXBE PROFESSIONAL COOK CERTIFICATION course, that I completed many years ago, so all the praise belongs to them. Their team dedicate months perfecting their dishes, resulting in incredibly delicious and foolproof recipes.
I tweak their recipe just slightly by trussing the meat before cooking, varying the amount of garlic and rosemary based on my diner's preferences, and adjusting the quantity of cream and milk to suit the size of the meat and pot I'm using. See also TIPS FOR MILK-BRAISED PORK below.
The dish is so easy and fast to make, with most of the cooking taking place in the oven. The meat is trussed, covered with crushed black peppercorns, seasoned, and quickly seared on all sides in hot oil before the liquids and aromatics are added to the pot. The meat is then left to braise low and slow in the oven until it is fork-tender, juicy, and flavourful. After cooking, the pork is broken into smaller pieces, the sauce strained, reduced, blended, seasoned, and poured over the meat before serving.
The result is far more impressive than the effort involved. During the prolonged low and slow braising, the meat soaks up all the flavours from the liquids and aromatics and becomes juicy and tender. Meanwhile, the cream, milk, and spices transform into a delicious, velvety sauce.
Accompanied by a side of homemade Gnocchi Sardi, Cavatelli, or your favourite pasta, the combination is truly heavenly.
TIPS FOR MILK-BRAISED PORK:
You will need a casserole dish with a tight-fitting lid that is both stove-and-oven-proof, like a Le Creuset pot, to sear and braise the meat. And also a large sieve and an immersion blender to finish the sauce.
Choose a suitable size braising pot with a tight fitting lid: The pot should snugly fit the meat: there should be no more than 3 cm gap between the meat and the sides of the pot. The braising liquid, once added, should rise up the meat by two-thirds. In case your pot is much larger, you will need more liquid than stated in the recipe. If it's smaller, you'll need less, and although this is fine, you might not end up with a lot of sauce. If changing the amount of liquid added, adjust the quantities of the aromatics accordingly.
Pork neck or upper shoulder are perfect cuts for this dish due to their marbling with fat. As the collagen in the meat breaks down during cooking, the result is flavourful, tender, and juicy meat.
Trussing the meat: Although the original recipe does not call for this step, I prefer to truss the meat before cooking. This helps it to retain its shape and cook evenly. To truss the meat, wrap the twine around one end, a few centimetres from the side, pull the meat tight, and secure the twine with a knot on top. Repeat this process along the length of the meat at 3-4 cm intervals until you reach the other end. Then, wrap the twine also once around the long side of the meat, pull tight and secure it firmly. Trim off any excess twine. Alternatively, this video shows a professional method for trussing meat.
The black peppercorns add a distinct taste and are a key flavour element of the sauce. Make sure to use high-quality, aromatic peppercorns. They also add a subtle acidity that complements the rich sauce. One tablespoon seems a lot, but after cooking, the peppercorns are strained out, leaving just their flavour and aroma, rather than an intense spiciness in the sauce.
Make sure to use full-fat cream and milk. Low-fat alternatives tend to separate when subjected to high heat and don't emulsify like full-fat versions.
The sauce will look separated after cooking despite using full-fat products, but don't worry; this is completely normal. Once you have removed the meat, strained and reduced the sauce, use an immersion blender to emulsify the cream and bring the sauce back together.
Reduce the sauce until it coats the back of a spoon. When running your finger along the coated spoon, you should see a clear separation line.
The braising time may vary depending on the size of the pork cut. You will know the meat is done when it becomes fork-tender, meaning the fibers can be easily pulled apart with two forks. Near the end of cooking time, when you remove the meat from the oven to turn it, do a test. If the meat doesn't pull apart easily, continue cooking, turning and testing.
The dish can also be cooked at a lower temperature (130-140ºC) for a longer period of time.
Serve the pork with homemade Gnocchi Sardi, Cavatelli, or your favourite pasta, but opt for a type with a rough surface that holds the sauce well.
The dish can be prepared ahead of time. Once the sauce is finished and emulsified, pour it back over the meat, leave the dish to cool completely, then cover it, and store it in the refrigerator until use. As the flavours continue to infuse the meat, the dish only gets better.
To reheat the dish or any leftovers, place the dish, covered with aluminium foil, into a medium-hot oven and reheat slowly until the meat reaches an internal temperature of 65ºC. Be careful, as excessive heat can cause the sauce to split again. If it happens, you can remove the meat, blend the sauce once more, and then return the meat before serving.
Serve the dish family-style or on preheated plates with your favourite pasta, vegetables, or a large bowl of green salad on the side.
How to prepare:
MILK-BRAISED PORK
Slowly braised, tender, and flavourful pork in a luscious, creamy sauce infused with black peppercorns, rosemary, and garlic. An effortless lifesaver for the busy winter holidays and perfect for entertaining.
Recipe based on: MILK-BRAISED PORK by ROUXBE
Active Time: circa 1 hr, Total Time: 3-4 hours, depending on the size of the meat and braising time
INGREDIENTS:
Serves 6
1.4-1.6 kg pork neck (upper pork shoulder, or pork butt), marbled with fat
1 tablespoon good quality whole black peppercorns
500 ml heavy cream (minimum 33% fat)
500 ml full-fat milk (3.5-3.6%) (the quantities of cream and milk depend on the size of the meat and the pot used - see also TIPS FOR MILK-BRAISED PORK)
2 teaspoons grapeseed or olive oil
4 cloves garlic
2 sprigs rosemary
circa 2 teaspoons kosher salt (use less if you use normal sea salt)
sea salt (to taste)
freshly ground black pepper (to taste)
Equipment: Stove-and-oven-proof casserole dish with tight-fitting lid (such as Le Creuset), butcher's/kitchen twine, large baking tray, oven-proof dish, saucepan, fine-mesh sieve, immersion blender
DIRECTIONS:
Preheat the oven to 150ºC fan (300ºF).
Gather all the ingredients.
Prepare the spices: Peel the garlic. Crush the peppercorns: put 1 tablespoon of peppercorns on a cutting board and crush them with the bottom of a small saucepan.
Rinse and truss the meat: Rinse the meat under cold water, then thoroughly dry it with kitchen paper. This step is important for proper searing. For information on trussing meat, see TIPS FOR MILK-BRAISED PORK
Season the meat: Roll the trussed pork in the crushed peppercorns so that all sides are covered. Generously season with salt, then press the spices into the meat so that they adhere well.
Choose a suitable size brasing pot with a tight fitting lid: The pot should snugly fit the meat: there should be no more than 3 cm gap between the meat and the sides of the pot. The braising liquid, once added, should rise up the meat by two-thirds. In case your pot is much larger, you will need more liquid than stated in the recipe. If it's smaller, you'll need less, and although this is fine, you might not end up with a lot of sauce. If changing the amount of liquid added, adjust the quantities of the aromatics accordingly.
Sear the meat: Heat the casserole over medium-high heat, then add 2 teaspoons of oil. Once the oil is hot, add the meat to the pot and sear it quickly on all sides, including the ends, until it is lightly browned but not darkened. To sear the ends, use kitchen tongs to hold the meat upright.
Add the flavourings and liquids: Once the meat is seared, lower the heat and add 4 cloves of garlic and 2 sprigs of rosemary to the pot. Then pour in equal amounts of cream and milk, about 500 ml each. The liquid should reach at least two-thirds up the pork. If necessary, add or omit equal amounts of milk and cream until you achieve the right level.
Braise the meat, turning it over every 30 minutes: Place a baking tray in the centre of the preheated oven.
Bring the liquid to a simmer, then cover the pot with the lid, and place it on the tray in the oven. Allow it to cook for about 3 to 4 hours, or until the meat becomes fork-tender, turning the meat over every 30 minutes. Near the end of cooking time, use two forks to test if the meat pulls apart easily. If the fibres separate without effort, the meat is fork-tender and ready. If not, continue cooking and turning the meat as needed.
Note: When turning the meat, make sure to wear oven gloves to prevent burns. Remove the pot from the oven, and quickly close the oven door to retain the heat. Turn the meat over, replace the lid, and return the pot to the oven. Repeat this process every 30 minutes until the meat is fork-tender and fully cooked.
Strain the sauce: When the meat is fork-tender, lower the oven temperature. Take the meat out of the cream and transfer it to an ovenproof dish. Strain the cream through a fine-mesh sieve into a saucepan. With the back of a spoon, stir and press the sauce and milk solids through the sieve until only the dry aromatics remain. Make sure to also scrape the underside of the sieve to incorporate all the flavourful solids that have accumulated there. The cream will look spit at this moment, but don't worry, this is perfectly normal.
Reduce the sauce: Place the sauce on the stovetop over medium-high heat and bring it to a gentle boil. Allow it to reduce by about one-third. This may take 15-20 minutes.
Cook the pasta: While the sauce is reducing, cook the pasta.
Shred the meat: Cut the string off the meat, then use two forks to separate it into smaller pieces. Cover the meat with aluminium foil and keep it warm in the oven.
Finish the sauce: Once the sauce has reduced to your desired consistency, blend it with an immersion blender to emulsify the cream. If needed, return the pot to the stovetop to reduce the sauce further. At the end, check for seasoning and add more salt and freshly milled black pepper as necessary.
Finish the dish: Remove the meat from the oven and pour the finished sauce over. Keep the dish warm in the oven until serving.
Serve: Serve either family-style or on preheated plates with your favourite pasta on the side.
TEXT-ONLY RECIPE
MILK-BRAISED PORK
Slowly braised, tender, and flavourful pork in a luscious, creamy sauce infused with black peppercorns, rosemary, and garlic. An effortless lifesaver for the busy winter holidays and perfect for entertaining.
Recipe based on: MILK-BRAISED PORK by ROUXBE
Active Time: circa 1 hr, Total Time: 3-4 hours, depending on the size of the meat and braising time
INGREDIENTS:
Serves 6
1.4-1.6 kg pork neck (upper pork shoulder, or pork butt), marbled with fat
1 tablespoon good quality whole black peppercorns
500 ml heavy cream (minimum 33% fat)
500 ml full-fat milk (3.5-3.6%) (the quantities of cream and milk depend on the size of the meat and the pot used - see also TIPS FOR MILK-BRAISED PORK)
2 teaspoons grapeseed or olive oil
4 cloves garlic
2 sprigs rosemary
circa 2 teaspoons kosher salt (use less if you use normal sea salt)
sea salt (to taste)
freshly ground black pepper (to taste)
Equipment: Stove-and-oven-proof casserole dish with tight-fitting lid (such as Le Creuset), butcher's/kitchen twine, large baking tray, oven-proof dish, saucepan, fine-mesh sieve, immersion blender
DIRECTIONS:
Preheat the oven to 150ºC fan (300ºF).
Gather all the ingredients.
Prepare the spices: Peel the garlic. Crush the peppercorns: put 1 tablespoon of peppercorns on a cutting board and crush them with the bottom of a small saucepan.
Rinse and truss the meat: Rinse the meat under cold water, then thoroughly dry it with kitchen paper. This step is important for proper searing. For information on trussing meat, see TIPS FOR MILK-BRAISED PORK
Season the meat: Roll the trussed pork in the crushed peppercorns so that all sides are covered. Generously season with salt, then press the spices into the meat so that they adhere well.
Choose a suitable size brasing pot with a tight fitting lid: The pot should snugly fit the meat: there should be no more than 3 cm gap between the meat and the sides of the pot. The braising liquid, once added, should rise up the meat by two-thirds. In case your pot is much larger, you will need more liquid than stated in the recipe. If it's smaller, you'll need less, and although this is fine, you might not end up with a lot of sauce. If changing the amount of liquid added, adjust the quantities of the aromatics accordingly.
Sear the meat: Heat the casserole over medium-high heat, then add 2 teaspoons of oil. Once the oil is hot, add the meat to the pot and sear it quickly on all sides, including the ends, until it is lightly browned but not darkened. To sear the ends, use kitchen tongs to hold the meat upright.
Add the flavourings and liquids: Once the meat is seared, lower the heat and add 4 cloves of garlic and 2 sprigs of rosemary to the pot. Then pour in equal amounts of cream and milk, about 500 ml each. The liquid should reach at least two-thirds up the pork. If necessary, add or omit equal amounts of milk and cream until you achieve the right level.
Braise the meat, turning it over every 30 minutes: Place a baking tray in the centre of the preheated oven.
Bring the liquid to a simmer, then cover the pot with the lid, and place it on the tray in the oven. Allow it to cook for about 3 to 4 hours, or until the meat becomes fork-tender, turning the meat over every 30 minutes. Near the end of cooking time, use two forks to test if the meat pulls apart easily. If the fibres separate without effort, the meat is fork-tender and ready. If not, continue cooking and turning the meat as needed.
Note: When turning the meat, make sure to wear oven gloves to prevent burns. Remove the pot from the oven, and quickly close the oven door to retain the heat. Turn the meat over, replace the lid, and return the pot to the oven. Repeat this process every 30 minutes until the meat is fork-tender and fully cooked.
Strain the sauce: When the meat is fork-tender, lower the oven temperature. Take the meat out of the cream and transfer it to an ovenproof dish. Strain the cream through a fine-mesh sieve into a saucepan. With the back of a spoon, stir and press the sauce and milk solids through the sieve until only the dry aromatics remain. Make sure to also scrape the underside of the sieve to incorporate all the flavourful solids that have accumulated there. The cream will look spit at this moment, but don't worry, this is perfectly normal.
Reduce the sauce: Place the sauce on the stovetop over medium-high heat and bring it to a gentle boil. Allow it to reduce by about one-third. This may take 15-20 minutes.
Cook the pasta: While the sauce is reducing, cook the pasta.
Shred the meat: Cut the string off the meat, then use two forks to separate it into smaller pieces. Cover the meat with aluminium foil and keep it warm in the oven.
Finish the sauce: Once the sauce has reduced to your desired consistency, blend it with an immersion blender to emulsify the cream. If needed, return the pot to the stovetop to reduce the sauce further. At the end, check for seasoning and add more salt and freshly milled black pepper as necessary.
Finish the dish: Remove the meat from the oven and pour the finished sauce over.
Serve: Serve either family-style or on preheated plates with your favourite pasta on the side.
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