Milk Braised Pork

Name: Milk Braised Pork
Ingredients: 12 garlic cloves; 2 large Vidalia onions, sliced into 1/2 inch thick rounds; 2 bulbs fennel, fronds reserved for garnish, cut into 1/4 inch thick slices; 3 cups whole milk; 1 (3-4lb) pork loin roast, bone in; 2 tablespoons fennel pollen; 1/4 - 1/2 cup olive oil; Kosher salt and freshly ground black pepper, to taste

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Serves: 4-6

Prep Time: 10 minutes

Cook Time: 1 hour 15 minutes

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About Milk Braised Pork

For a rich and comforting dish that’s full of flavor, this Milk-Braised Pork is a recipe you’ll want to savor. Slow-cooked in milk with aromatic herbs and spices, the pork becomes incredibly tender, while the milk reduces into a luscious sauce that’s both creamy and savory. This unique method of braising brings out the natural flavors of the pork and creates a melt-in-your-mouth texture. Perfect for a cozy family dinner or a special occasion, this dish is sure to impress with its simplicity and depth of flavor.

Ingredients

12 garlic cloves

2 large Vidalia onions, sliced into 1/2 inch thick rounds

2 bulbs fennel, fronds reserved for garnish, cut into 1/4 inch thick slices

3 cups whole milk

1 (3-4lb) pork loin roast, bone in

2 tablespoons fennel pollen

1/4 - 1/2 cup olive oil

Kosher salt and freshly ground black pepper, to taste

Preparation

01Preheat oven to 400 F.

02Roughly chop the garlic cloves, add salt and using the back of the knife, press the cloves until a paste forms. Set aside.

03In a roasting pan, add sliced onions and sliced fennel. Drizzle some olive oil, season with salt and pepper and pour in all the milk.

04On a baking sheet, rub pork loin with the garlic paste and season well with salt, pepper and fennel pollen. Then place the pork loin on the roasting pan atop the onion and fennel milk mixture.

05Cook for about 70 minutes in the oven until the internal temperature of the pork reaches 140 F to 145 F. Remove from oven and set pork roast aside onto a cutting board to rest.

06On a serving platter or dish, add some of the onion and fennel from the mixture in roasting pan.

07Place the remaining onion, fennel and milk mixture into a blender. Blend with olive oil, until desired puree consistency forms.

08Place 1/2 the onions and all fennel and remaining milk into blender. Blend with olive oil, until desired consistency.

09Slice pork and shingle the slices on the platter. Pour the onion, fennel milk sauce atop the pork and garnish with reserved fennel fronds.