Pork Cooked in Milk with Bay Leaf and Cinnamon

Page 212

Cuisine: Spanish/Portugese | Course Type: Main Courses

(2 reviews)

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Tags: easy braise pork milk braised pork pork with milk

Recipe Review

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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Comments

Queezle_Sister - 14th February 2014
I wonder if this is a dish that would be ideal for sous vide. It could be entirely within a sealed bag, surrounded by the milk. I keep thinking I will try sous vide....

friederike - 15th February 2014
I think the one thing that is difficult to achieve in this dish is that you want to separate the milk and pork as little as possible so that the milk can pick up as much as possible flavour from the pork; on the other hand, you're trying to do two different things with the milk and the pork to get the results you want... But I think sous vide is a very good idea, and s definitely worth a try! (and I'm actually quite jealous that you have that opportunity, how cool!)

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