Best 2 Milk Braised Pork Shoulder Recipes
Are you looking for a comforting and succulent recipe that is sure to tantalize your taste buds? Milk-braised pork shoulder is a culinary masterpiece that combines the richness of pork with the tenderness of milk. This dish is perfect for special occasions or lazy dinners when you crave something hearty and flavorful. With a few simple ingredients and a bit of time, you can create a meal that is not only delicious but also incredibly indulgent.
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MILK-BRAISED PORK SHOULDER
Looking for a tender and juicy roast recipe to serve? Look no further than this milk-braised pork shoulder recipe. It includes dry vermouth which is also referred to as "white" or "French" vermouth. If you can't find it, opt for a dry white wine, such as Sauvignon Blanc or Pinot Grigio.
Provided by Mary Jenny
Categories Pork
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F (160°C). Bring small saucepan of water to a boil. Add pearl onions; return to a boil. Cook 30 to 60 seconds. Transfer with slotted spoon to bowl of ice water to chill. Drain and peel off skins. Set pearl onions aside.
- Sprinkle pork with salt and pepper. Heat oil in Dutch oven over medium heat. Add pork and cook turning often until browned all over; about 10 minutes. Transfer to large plate. Set aside.
- Heat same Dutch oven over medium heat. Add pearl onions and cook, stirring occasionally until golden; about 5 minutes. Transfer with slotted spoon to small bowl. Set aside.
- Smash garlic with flat side of chef's knife. Heat same Dutch oven over medium heat. Add garlic, bay leaves, thyme and sliced onion; cook, stirring occasionally, until onion is softened, 2 to 3 minutes. Add vermouth and cook, stirring and scraping up browned bits from bottom, until liquid is reduced by half; about 3 minutes.
- Return pork to Dutch oven. Add milk; bring to a gentle simmer. Cover and transfer to oven. Bake, flipping pork once, until instant-read thermometer inserted in centre of pork reads 160°F (71°C); about 40 to 45 minutes.
- Discard bay leaves and thyme sprigs. Transfer pork to cutting board; cover loosely with foil. Let rest 15 minutes.
- Meanwhile, transfer milk mixture to blender and add mustard. Remove plastic stopper from blender lid; cover lid with kitchen towel. Purée until smooth. Return to Dutch oven and stir in pearl onions. Bring to a gentle simmer over medium heat. Cook, stirring occasionally, until thick enough to coat back of spoon; about 10 minutes. Stir in lemon juice.
- Thinly slice pork and arrange on large serving platter. Spoon milk mixture over top. Sprinkle with parsley.
Nutrition Facts : Calories 445.9, Fat 30.9, SaturatedFat 10.2, Cholesterol 94.8, Sodium 429, Carbohydrate 14.7, Fiber 2.1, Sugar 8.1, Protein 24.2
MILK-BRAISED PORK SHOULDER
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F (160°C). Bring small saucepan of water to a boil. Add pearl onions; return to a boil. Cook 30 to 60 seconds. Transfer with slotted spoon to bowl of ice water to chill. Drain and peel off skins. Set pearl onions aside.
- Sprinkle pork with salt and pepper. Heat oil in Dutch oven over medium heat. Add pork and cook turning often until browned all over; about 10 minutes. Transfer to large plate. Set aside.
- Heat same Dutch oven over medium heat. Add pearl onions and cook, stirring occasionally until golden; about 5 minutes. Transfer with slotted spoon to small bowl. Set aside.
- Smash garlic with flat side of chef's knife. Heat same Dutch oven over medium heat. Add garlic, bay leaves, thyme and sliced onion; cook, stirring occasionally, until onion is softened, 2 to 3 minutes. Add vermouth and cook, stirring and scraping up browned bits from bottom, until liquid is reduced by half; about 3 minutes.
- Return pork to Dutch oven. Add milk; bring to a gentle simmer. Cover and transfer to oven. Bake, flipping pork once, until instant-read thermometer inserted in centre of pork reads 160°F (71°C); about 40 to 45 minutes.
- Discard bay leaves and thyme sprigs. Transfer pork to cutting board; cover loosely with foil. Let rest 15 minutes.
- Meanwhile, transfer milk mixture to blender and add mustard. Remove plastic stopper from blender lid; cover lid with kitchen towel. Purée until smooth. Return to Dutch oven and stir in pearl onions. Bring to a gentle simmer over medium heat. Cook, stirring occasionally, until thick enough to coat back of spoon; about 10 minutes. Stir in lemon juice.
- Thinly slice pork and arrange on large serving platter. Spoon milk mixture over top. Sprinkle with parsley.
Tips:
- Choose a pork shoulder that is at least 4 pounds, as this will ensure that you have plenty of meat to feed a crowd.
- Trim any excess fat from the pork shoulder, but leave some fat on the meat to help keep it moist during cooking.
- Sear the pork shoulder in a hot pan before braising it. This will help to brown the meat and add flavor to the dish.
- Use a variety of vegetables in your braising liquid. This will add flavor and depth to the dish.
- Cook the pork shoulder on low heat for at least 8 hours, or until the meat is fall-apart tender.
- Serve the pork shoulder with mashed potatoes, rice, or roasted vegetables.
Conclusion:
Milk-braised pork shoulder is a delicious and easy-to-make dish that is perfect for a special occasion. The pork shoulder is cooked in a flavorful braising liquid that includes milk, chicken broth, and vegetables. The meat is fall-apart tender and the sauce is rich and flavorful. Serve the pork shoulder with your favorite sides and enjoy!
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