Archive for January 15th, 2011

January 15, 2011

Milk Braised Pork

adapted from almostbourdain! (awesome site, btw)

some thoughts: love the flavor. i just don’t like pork loin. will try with pork shoulder next time /: i don’t understand america’s fascination with making our pork leaner and leaner. it just doesn’t TASTE good. and you’re still fat. so bring on the lardy pigs. let them eat. so that we may eat better. we’re fat anyway. might as well enjoy it.

oh, and white meat chicken. what IS that. also not good. why do americans like eating white meat? gross. but that’s another story for another time.


  • 1 1/2 lb boneless pork loin
  • 2-3 cups whole milk
  • 1 small yellow onion, diced
  • 1/2 leek (whites only) diced
  • 1 bay leaf
  • 1-2 tsp dried thyme
  • 1 tbs flour
  • salt + white pepper
  • 1 tsp butter
  • olive oil

*PS: you like my new salt jar? xmas present from the lovely angeline. 😀 i LOVE it. i love it so much i huGGED it when i first unwrapped it. hugged. a salt jar. probably should’ve hugged the gift giver instead. ‘s ok. she doesn’t like hugs. family genetics, indeed.


  1. salt + pepper loin. set aside. (alton brown says not to pan sear COLD meat. let it sit on the counter for a bit. more even cooking this way. you will not die.)
  2. preheat oven to 275F.
  3. heat olive oil in bottom of dutch oven.
  4. add butter
  5. pan sear loin on each side until golden brown, ~ 5min.
  6. remove loin onto a plate and set aside.
  7. add and saute onions, leak, garlic + bay leaf and thyme. ~5 min
  8. mix in flour then add milk. bring to a low boil then reduce to simmer
  9. add meat, redistribute your veggies and spoon plenty of milk/veggies over the top.
  10. pop in oven for 30 min.
  11. remove from oven and turn loin over. baste, stir liquids, then pop back into oven for another 30 min.
  12. here’s where you play it by ear. i dont have a fancy food thermometer. anyway, when you think it’s done, take loin out and set aside for at least 5 min before cutting to let the juices redistribute (again, thank you alton brown)
  13. spoon curdled mess into blender. add more cornstarch/flour if needed to thicken. pulse until creamy smooth
  14. slice up your pork and spoon over gravy.
  15. serve. (i blanched some simple hericot verts as a side. perhaps potatoes would be nice. but i wanted some greeeen.)

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