..or Milk Braised Pork with Sage
U-G-L-Y
You ain't got no alibi...you're ugly!!!
Ugly!!!
My friends, this is a dish you want to eat alone. You may want to draw the shade because it's not pretty.
Oh, sure, you could try to dress this one up a bit but I warn you, your efforts may be futile.
But if you turn out the lights and take a bite, your sense of taste will overwhelm the your sense of sight..(oh boy, what a sight!)
The pork braised in milk changes the texture to a tender, succulent, savory meat that almost tastes like veal.
After hours of slowly braising, the milk breaks down, caramelizes and tiny little clumps of savory goodness and bursts of flavor wait for you to find them, to bite into them and enjoy their velvety goodness.
Oh yeah....close the door, don't look at it, just bite down and enjoy.
Don't worry, we won't tell your friends.
They're probably behind their own closed doors.
The Ingredients
1 3 lb Boneless Rib Loin Roast
3 Cups Milk
2 Bay Leaves
3 Sage Leaves
1 Tbsp Olive Oil
1 Tbsp Butter
Salt/Pepper
Season your roast with salt and pepper.
Do not trim any fat off. We need that fat for flavor.
Heat olive oil and butter in a braiser or dutch oven over medium high heat.
Sear all sides of your roast.
Add 3 Cups of milk.
Turn down heat to medium low to low.
Add your sage and bay leaves.
Cover and let cook for an hour, basting occasionally.
Remove cover and let simmer another hour.
The milk should be very thick now and breaking down.
This is where it gets ugly.
The following pictures are graphic and may be unsuitable for foodies and people who like good looking food. View at your own risk.
The milk has formed clumps and had mostly thickened and evaporated.
The bottom of the roast has become seared.
The dinner....
I served mine with some creamy polenta to sop up the milky goodness.
Enjoy this ugly pleasure. I promise we won't tell, my friends.
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