Pork Loin Braised in Milk, Bolognese Style
This very simple and classic recipe is from the legenedary Marcella Hazan and remains a perfect example of this classic Bolognese dish. A work of simple genius, this dish has only two ingredients: milk and pork (aside from the oil used to brown the pork) which slowly, completely transform while cooking into a delicate, and delicious dish.
a 2 1/2-pound piece boneless pork shoulder (do not trim fat)
2 tablespoons vegetable oil
2 cups whole milk
- Preheat oven to 350°
- Pat pork dry and season with salt and pepper. In a 4-quart heavy kettle heat oil over moderately high heat until hot but not smoking and brown pork on all sides, about 5 minutes total.
- Carefully add 1 cup of milk to the pork slowly, lest it boil over. Allow the milk to come to a simmer for 20 to 30 seconds, turn the heat down to minimum and cook with lid ajar about 2 hours.
- Continue to cook pork, partially covered, at a bare simmer until very tender, about 1 hour, turning from time to time, until the milk has thickened, through evaporation, into a nut-brown sauce. When the milk reaches this stage, and not before, add 1 more cup of milk, let it simmer for about 0 minutes, then cover the pot, putting the lid on tightly. Continue to check on and turn the pork from time to time.
- After 30 minutes, set the lid slightly ajar. continue to cook at minimum heat, and when you see there is no more liquid milk in the pot, add the otehr ½ cup of milk. Continue cooking until the meat feels tender when prodded with a fork and all the milk has coagulated into small nut-brown clusters. Although it will take between 2½ to 3 hours. If, before the meat is fully oooked, you find that the liquid in the pot has evaporated, add another ½ cup of mil, repeating the step if it should become necessary.
- when the pork has become tneder and all the milk in the pot has thickened into dark clusters,transfer pork to a cutting board and let stand 10 minutes before slicing into 3/8 thick slices.
- Season cooking liquid generously with salt and pepper and boil until slightly thickened, about 2 minutes.
- Thinly slice pork and transfer to a platter. Skim fat from cooking liquid and spoon liquid over pork.