© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: The Classic Italian Cookbook by Marcella Hazan
2 tablespoons butter
2 tablespoons vegetable oil
2 pounds pork loin in one piece, with some fat on it, securely tied
1 teaspoon salt
freshly ground black pepper
2 ½ cups milk
Heat the butter and oil over medium-high heat in a casserole large enough to just contain the pork. When the butter foam subsides add the meat, fat side facing down. Brown thoroughly on all sides, lowering the heat if the butter starts to turn dark brown.
Add the salt, pepper and milk. (Add the milk slowly, otherwise it may boil over.) Shortly after the milk comes to a boil, turn the heat down to medium, cover, but not tightly, with the lid partly askew, and cook slowly for about 1 ½ to 2 hours, until the meat is easily pierced by a fork. Turn and baste the meat from time to time, and, if necessary, add a little milk. By the time the meat is cooked the milk should have coagulated into small nut-brown clusters. If it is still pale in color, uncover the pot, raise the heat to high, and cook briskly until it darkens.
Remove the meat to a cutting board and allow to cool off slightly for a few minutes. Remove the trussing string, carve into slices ⅜ inch thick, and arrange them on a warm platter. Draw off most of the fat from the pot with a spoon and discard, being careful not to discard any of the coagulated milk clusters. Taste and correct for salt. (There may be as much as 1 to 1 ½ cups of fat to be removed.) Add 2 or 3 tablespoons of warm water, turn the heat to high, and boil away the water while scraping and loosening all the cooking residue in the pot. Spoon the sauce over the sliced pork and serve immediately.