Hello there! Keith and I recently got back from France. We have been missing the gooey cheeses and bistro cooking so I thought I would make something special for our Friday night dinner. I found this recipe for roast pork with milk at Cooking with the New York Times last autumn and we just love it. The temperature is supposed to dip down into the forties this weekend and it is just the perfect dish to have bubbling on your stove. If you’d like it a little heftier, serve it with some polenta, orzo, roast potatoes, or a grain of your choice. Don’t forget to have it with a glass or two of your favorite wine. I suggest going to the farmers’ market to purchase some local pork, veggies and herbs to accompany this dish.
Roast Pork with Milk (with Bures asparagus, chive blossom, and a glass of Bordeax)
3 lb. bone in pork shoulder (Marr’s Valley View Farms)
- black pepper
- 1 t. lard
- 1 t. olive oil
- 4 medium sized onions
- 1 quart whole milk
- 4 cloves garlic
- a few sprigs of thyme
Rub the pork with salt and pepper. Heat the lard and oil in a Dutch oven or tagine and brown the meat on all sides. Add the onions and cook until brown. Total cooking time, 10 minutes. Drain the excess fat and add the milk and thyme. Bring to a boil, cover it and simmer for one hour and a half. After that, keep the lid open and simmer for another one hour and a half. Discard the thyme stems. Grate the garlic and add it to the pot. Preheat the oven to 450 degrees F. Place the pork in the a different pan and roast for 10 minutes. Use an immersion blender to make the cooking liquid smooth. This will be the sauce. You can add a little cream and butter but it is not necessary. Enjoy!
Spring Bouquet (phlox, ribbon grass, snowballs)
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