Entree: France – Normandy – Rôti de Porc au Lait (Pork roast braised slowly in milk to produce tender meat and a creamy, caramelized pan sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Additional 10 min

Total 3 hrs

Ingredients

- 3 lb (1.4 kg) boneless pork shoulder roast, trimmed
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) neutral oil (vegetable or canola)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 4 garlic cloves, crushed
- 1 large onion, halved and thinly sliced
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) dry white cider or dry white wine (optional)
- 1 bay leaf
- 3 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- Zest of 1 lemon
- 1 tbsp (15 ml) cider vinegar or lemon juice
- 1 tbsp (12 g) granulated sugar (optional, helps caramelize)
- 1/2 cup (120 ml) water or low-sodium chicken stock (if needed)

Instructions

1. Preheat the oven to 325°F (160°C). Pat the pork dry and season all over with salt and pepper. Heat butter and oil in a heavy ovenproof Dutch oven over medium-high heat until shimmering.
2. Brown the pork on all sides, about 4–5 minutes per side, then remove onto a plate. Add onion to the pot and cook until softened and beginning to color, about 5 minutes; add garlic and cook 30 seconds.
3. Return the pork to the pot. Pour in the milk and cider or wine (if using) so the liquid comes about halfway up the roast. Add bay leaf, thyme, lemon zest, vinegar, and sugar. Bring just to a gentle simmer on the stovetop.
4. Cover the pot and transfer to the oven. Braise until the pork is very tender and a thermometer reads about 190°F (88°C) in the thickest part, about 2 to 2 1/2 hours, basting once or twice with the milk.
5. Remove the pork to a cutting board and tent with foil to rest. Place the pot over medium heat and simmer the braising liquid, stirring occasionally, until it reduces and thickens to a sauce consistency about 8–12 minutes; add water or stock if the milk has reduced too far before thickening.
6. For a classic browned finish, return the roast to the pot and place under a preheated broiler for 2–4 minutes to caramelize the surface, watching closely. Slice the pork and spoon the milk sauce and caramelized onions over the slices to serve.