Braising in milk may seem unusual, but it's a tradition in Italy. Although the milk curdles while it cooks, don't be alarmed: pureeing the cooking liquid smooths it out, transforming it into a creamy pale golden sauce.
- Portion size 8 servings
- 1 3lb pork loin rib end roast tied
- 1 3lb pork shoulder butt roast tied
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons vegetable oil
- 1 onion chopped
- 3 cups milk
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
Trim fat from pork, leaving 1/8-inch (3 mm) thick layer. Sprinkle pork with salt and pepper. In large Dutch oven, heat oil over medium-high heat; brown pork all over. Transfer to plate.
Reduce heat to medium and drain off fat; cook onion, stirring often, until golden, about 4 minutes. Add milk, stirring to scrape up any brown bits.
Return pork and any accumulated juices to pan; bring to simmer. Cover and braise in 300°F (150°C) oven, basting every 30 minutes and turning once with 2 wooden spoons, until pork is very tender, 2 to 21/2 hours.
Transfer to cutting board and tent with foil; let stand for 10 minutes. Cut strings from pork and slice across the grain.
Meanwhile, skim fat from sauce and bring to boil over high heat; boil until reduced to 2-1/2 cups (625 mL), about 10 minutes. Transfer to blender or food processor and pur?until smooth. Blend in lemon juice. Stir in parsley. Serve sauce with sliced pork.
Nutritional facts <b>Per each of 8 servings:</b> about
- Sodium 237 mg
- Protein 24 g
- Calories 309.0
- Total fat 21 g
- Cholesterol 74 mg
- Saturated fat 7 g
- Total carbohydrate 6 g
- Iron 9.0
- Folate 4.0
- Calcium 12.0
- Vitamin A 5.0
- Vitamin C 3.0