Name: Pork Cooked in Milk (Porc Frais au Lait)
Yield: Serves 6
Cuisine: France
Ingredients: 2 tablespoons finely sliced leek (white part only) 2 tablespoons unsalted butter; Herb bouquet: 3 sprigs parsley, 1 sprig thyme, and 1 imported bay leaf tied together with string; 1 tablespoon chopped fresh flat-leaf parsley; Coarse kosher salt; 1 quart whole milk; 2 garlic cloves, cut into slivers; ¼ teaspoon ground white pepper; ¼ cup finely chopped carrots; ¼ cup finely chopped onions; 3 to 3½ pounds boneless center-cut pork loin, trimmed of excess fat

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

There is a venetian dish called arrosto di maiale al latte (pork loin braised in milk), described by Elizabeth David, which is somewhat similar to this one. I’m not sure where the recipe originated, but it appears prominently in Maïté Escurignan’s marvelous work on Basque cookery.

Though red meats become more succulent and tender when cooked slowly in liquid, white meats, such as pork or veal, sometimes end up stringy and without much taste. Here is a recipe that solves that