Milk Pork Roast: Come lo fa la mamma (how mom makes it)
This is one of the first recipes that my mom taught me and for this reason it is particularly dear to me. It is also super easy, super yummy, and not very well known in the American kitchens so it is a sure way to surprise people. Warning: if you have a squeamish teenager, this is probably not the recipe for you. Scroll down to the picture of the final product and you will see that the look can turn off people that are not food adventurous and are seeking the more simple meat and potatoes plate. However, I can PROMISE that after the first bite no one will care anymore and people will be licking the plate and their fingers ... your main problem will be the lack of any left over you were hoping to have for the following day (because the left over is even more delicious than right out of the pan).
So here we go:
Ingredients
pork roast. Since you are cooking this in a wet solution (not dry in the oven), either a any section of the loin will do well, especially the back loin and the middle loin. If you order the loin from us ask for a piece with the back fat still attached. I would suggest to stay away from rib roasts since the ribs will not allow the browning of the meat next to the bones. Select one where there is a good 1/3 inch of fat (at least), 1/2 inch also good. Trim fat if more than 1/2 inch.
salt
rosemary (2 medium branches)
1 small onion
1 spoon oil
whole milk (quantity depends on the size of the roast - read recipe to get a sense of what you need to do with the milk)
preparation
* Select a pot with high rim where the roast fits just right (not too big but big enough so you can turn the roast.
* cut the onion and simmer with the oil. Once the onion is just starting to get transparent, increase the heat, add the roast & the bay leaf and brown on all sides. Do not get scared if the meat sticks a little - that is actually good. You want all sides to be slightly burned. This closes the pores of the meat and allows the juice to stay in while you cook the roast. If the roast is truly stuck you can always add a little (1 glass) white wine and then let it completely evaporate (taste the juice left in the pot if you are not sure it evaporated). This step is not necessary but it adds flavor.
* lower the temperature to medium and add enough milk to cover the entire roast in the pot.
* Once the milk starts to boil, lower the temperature to low and add the rosemary.
* Cook till the milk is no longer liquid but you see lots of curds, like in the picture below. It takes about 1 hr for 1 Lb. I like to cook my pork till the internal temperature is 135 degrees, but USDA suggests 145 degrees.
* scoop up the juice from the pan, toss the rosemary, and put it through a food processor to make it smoother.
* Cut the roast in slices, add the a sauce and you can decorate with some fresh rosemary. Adding a nice salad with tomatoes and seasonal veggies is a great way to accompany this dish.
Yes, it is that easy (and probably why this is one of the first recipes my mom taught me).
So here we go:
Ingredients
pork roast. Since you are cooking this in a wet solution (not dry in the oven), either a any section of the loin will do well, especially the back loin and the middle loin. If you order the loin from us ask for a piece with the back fat still attached. I would suggest to stay away from rib roasts since the ribs will not allow the browning of the meat next to the bones. Select one where there is a good 1/3 inch of fat (at least), 1/2 inch also good. Trim fat if more than 1/2 inch.
salt
rosemary (2 medium branches)
1 small onion
1 spoon oil
whole milk (quantity depends on the size of the roast - read recipe to get a sense of what you need to do with the milk)
preparation
* Select a pot with high rim where the roast fits just right (not too big but big enough so you can turn the roast.
* cut the onion and simmer with the oil. Once the onion is just starting to get transparent, increase the heat, add the roast & the bay leaf and brown on all sides. Do not get scared if the meat sticks a little - that is actually good. You want all sides to be slightly burned. This closes the pores of the meat and allows the juice to stay in while you cook the roast. If the roast is truly stuck you can always add a little (1 glass) white wine and then let it completely evaporate (taste the juice left in the pot if you are not sure it evaporated). This step is not necessary but it adds flavor.
* lower the temperature to medium and add enough milk to cover the entire roast in the pot.
* Once the milk starts to boil, lower the temperature to low and add the rosemary.
* Cook till the milk is no longer liquid but you see lots of curds, like in the picture below. It takes about 1 hr for 1 Lb. I like to cook my pork till the internal temperature is 135 degrees, but USDA suggests 145 degrees.
* scoop up the juice from the pan, toss the rosemary, and put it through a food processor to make it smoother.
* Cut the roast in slices, add the a sauce and you can decorate with some fresh rosemary. Adding a nice salad with tomatoes and seasonal veggies is a great way to accompany this dish.
Yes, it is that easy (and probably why this is one of the first recipes my mom taught me).
