Bob Terwilliger wrote:
> Heather wrote:
>
>> I had pork braised in milk twice. Once it was absolutely sublime, the
>> other time it was too salty, both times from the same place. what is your
>> recipe? I won't have the opportunity to eat it often, but i want to make
>> it.
>
> Pork Loin Braised in Milk
> from _The Classic Italian Cookbook_ by Marcella Hazan
>
> 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.
>
>
> With just one teaspoon of salt for two pounds of meat, I can't see any way
> it could turn out too salty if the recipe was followed. I'm guessing that
> the cook botched it the second time you had it.
>
> Now if you can just get your boyfriend to think you're cooking seitan...
>
> Bob
>
>

Lovely, thank you.
David is heading down to New Orleans this summer leaving me to cook all the
meat I want. This is high on the list!

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!