marcella hazan is awesome.

1 Oct

marcella hazan’s milk braised pork

3 tablespoons of butter
2 1/2 pounds of pork (we used pork butt.  shoulder.  whatever.)
salt and pepper (to taste)
4 cups of whole milk (the recipe actually calls for 2.5 cups but since i don’t drink whole milk, we just used an entire quart.  cause good luck on buying 2.5 cups of milk.)

in a heavy bottomed pot/pan (big enough to fit the pork, we used our le creuset), melt butter on medium heat, add pork and evenly brown on all sides (we salt and peppered before browning, though the recipe does not call for it).  add salt, pepper and slowly add 1 cup of milk.  allow the milk to come to a simmer and then reduce heat to medium-low.  cover with lid slightly ajar.  cook for about 1 hour, turning the meat occasionally.  the milk will turn into a nut-brown sauce, which may or may not take a hour.  when the milk has reached this stage, add one more cup of milk.  bring to a simmer for about 10 min, then cover the pot with the lid tightly on.  check on it occasionally.  at about the 30 minute mark, set the lid slightly ajar and continue cooking until there is no more liquid in the pan.   add another 1/2 cup of milk (we added 1 cup here), and continue to cook the pork until it is tender.  we like our pork super tender so added another cup of milk and cooked it down again.

delicious with a bed of arugula.  yum!  i also added a couple tablespoons of fresh rosemary to the braising liquid but i’m crazy like that.  i’ve never met a recipe that i can’t leave alone.

also, can i say how much i love marcella hazan?  her recipes (the ones that i’ve tried) are simple and amazing and delicious.  i definitely need to buy essentials of classic italian cooking.


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