"Bob" > wrote in message
...
> Pandora replied:
>
> >> I use chestnut flour in the wintertime to make chestnut polenta, which
> >> I serve with pork braised in milk. It's a wonderful combination.
> >
> > This is a very good idea! I've never made it. I must try. Coul you give
me
> > the recipe also for pork braised in milk? I make a pork roast with milk;
I
> > want to confront my recipe with yours.
>
> This is the recipe I follow; it was posted by evergene in this group back
in
> 1995:
>
> ---------------------------------------------------------------------
> This recipe and the next one come from "The Classic Italian Cookbook", by
> Marcella Hazan. They are interesting and very tasty. Be advised,
however,
> that Ms. Hazan is, uh, fussy. (We used to refer to her as "She Who Must
Be
> Obeyed".) Note that she calls for slices of meat "3/8 inch thick."
>
> Pork Loin Braised in Milk
> (from "The Classic Italian Cookbook", by Marcella Hazan)
>
> (She writes Pork loin cooked by this method turns out to be
exceptionally
> tender and juicy. It is quite delicate, because it loses all its fat and
> the milk, as such, disappears, to be replaced by clusters of delicious,
> nut-brown sauce.)
>
> 2 tablespoons butter
> 2 tablespoons vegetable oil
> 2 pounds pork loin in one piece, with some fat on it, securely tied
> 1 teaspoon salt
> Freshly ground black pepper
> 2 1/2 cups milk
>
> 1. Heat the butter and oil over medium-high heat in a casserole large
enough
> to just contain the pork. When the butter foam subsides add the meat, fat
> side facing down. Brown thoroughly on all sides, lowering the heat if the
> butter starts to turn dark brown.
>
> 2. Add the salt, pepper and milk. (Add the milk slowly, otherwise it may
> boil over.) Shortly after the milk comes to a boil, turn the heat down to
> medium, cover, but not tightly, with the lid partly askew, and cook slowly
> for about 1 1/2 to 2 hours, until the meat is easily pierced by a fork.
> Turn and baste the meat from time to time, and, if necessary, add a little
> milk. By the time the meat is cooked the milk should have coagulated into
> small nut-brown clusters. If it is still pale in color, uncover the pot,
> raise the heat to high, and cook briskly until it darkens.
>
> 3. Remove the meat to a cutting board and allow to cool off slightly for
a
> few minutes. Remove the trussing string, carve into slices 3/8 inch
thick,
> and arrange them on a warm platter. Draw off most of the fat from the pot
> with a spoon and discard, being careful not to discard any of the
coagulated
> milk clusters. Taste and correct for salt. (There may be as much as 1 to
1
> 1/2 cups of fat to be removed.) Add 2 or 3 tablespoons of warm water,
turn
> the heat to high, and boil away the water while scraping and loosening all
> the cooking residue in the pot. Spoon the sauce over the sliced pork and
> serve immediately.

About 25 years ago, I had a cooking class with Biba Caggiano (I and about 10
other students, including my auntie.) She made pork loin braised in milk,
it is one of the most delicious dishes I've ever tasted. I've made it a few
times, but never has it been as good as hers. Must try it again (when it
cools off -- IF it cools off!!!)

TammyM