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Milk Braised Pork

awdigiulian

Italian milk braised pork butt, chefsteps pomme purée, roasted purple carrots, and parsley emulsion

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awdigiulian

No problem. I remove the bone from the pork butt and portion out into 10-12 oz pieces. Season liberally and sear them off in a dutch oven. After searing I toss in carrot, celery, and onion for a couple minutes then fill with 50/50 milk and pork stock. Toss in a bag of aromatics (oregeno, thyme, sage), cover, and let braise for about 3 hours at 350F. I like to then remove all of the veggies and skim the fat and milk curds and lower the temp to 200F for another 30 minutes or so.

Andrew_Nyg_rd_13075

Very curious about the milk braised pork. Care to share your method?