The sauce that this pork recipe produces is truly unique—in flavour and in texture. In fact it basically curdles and turns brown, but it’s a good thing. The flavour is nutty and the lemon really bursts through. Next time I may blend the sauce for a prettier presentation. Or not, it is really up to you.
If you spend anytime on Chowhound you may have heard of an infamous Marcella Hazan recipe of a pork loin braised in milk. This pork in milk recipe has since been adapted by Saveur and Epicurious and undoubtley hundreds of others. An Italian classic recipe by Marcella which I hadn’t tried? For shame.
When I make this again— and I will make this again—I will probbaly use a slightly different cut of pork. The pork itself was a little dry and I think a pork butt might be better as suggested by the Chow boards.
Pork Loin Braised in Milk(serves 4-6)
Adapted from Saveur
Pat pork dry and sprinkle with salt and pepper. Heat a medium dutch oven to medium-low heat and add oil and brown pork well on all sides, remove to a plate. Roughly clean out any browned bits with a paper towel. Add butter, garlic and sage and cook, stirring regularly until garlic just starts to brown. Add pork back to the pot with any juices. Scatter lemon peel around and add milk. Cover the pot partially and bring to a gentle simmer. Cook, flipping meat occasionally until tender and milk has reduced and turned into lightly golden curds, about 3-4 hours. Remove meat to a cutting board and allow to rest for at least 5 minutes before cutting. Serve with sauce.