The Moro Cookbook
Pork Cooked in Milk with Bay Leaf and Cinnamon
Page 212
Cuisine: Spanish/Portugese | Course Type: Main Courses
View photos (1)Tags: easy braise pork milk braised pork pork with milk
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friederike from Berlin,
This was very, very delicious - but I really wouldn't serve it to guests again, it just looked too much like a dish gone wrong! We cooked the milk until it looked like grains.
This recipe was a lot simpler than the one we made a few weeks ago - and a lot clearer in the instructions as well!
On the downside, it also contains the risk that the meat will be done long before the sauce is ready and might even end up a little dry. Like Barbara, we took out the meat at a certain point to continue to reduce the sauce; unfortunately, though, the meat had already become a very little dry in the less fatty places. I think that the meat might also be prone to drying out because the dish isn't closed off hermetically which means that the meat that sticks out of the sauce tends to be colder, and therefore doesn't reach the temperature at which collagen begins to melt (read All About Braising to find out more). I wonder whether it would make sense to take out half of the milk after about half the braising time and reduce that while the pork continues to cook fully covered.
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