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Problems with Pork Braised in Milk

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Problems with Pork Braised in Milk

No.19 | Apr 4, 2006 09:03 PM

So after reading about Marcella Hazan's famous recipe for pork braised in milk, I finally had a chance to make it this weekend -- and something went wrong! Luckily, the meat was still quite edible, even yummy, but I couldn't get the milk to curdle.

Essentially I got a big piece of pork (4 lb.) from the butcher and stuffed it into a 4-quart saucepot. So my first mistake could be that I took the "snug" part too literally.

Or maybe it was because my piece of meat was bigger than called for.

In the end, I cooked the pork for about 3.5 hours at which time it was starting to fall apart. Quite delicious! But I never got the milk to reduce all the way down so I could start reducing the last round of milk by simmering it down.

What was left in the pot was tasty, but it seemed to be more oily and less milk curd like than I think it should have been.

Any ideas?

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