Roti de Porc au Lait (Roast Milk Pork) …tonight!

25 Sep

LOVED this dish tonight!  I know I’ve put this recipe up earlier this year, but had to share it again… with the “NEW”photos!

The nights are cooler, Benji is now in harvest swing and it’s time to cook up some warm, slow-cooked meals…  Bon app.

delicious 'Porc au Lait'

delicious ‘Porc au Lait’

I was on the phone to Mum and Dad last week and mentioned that I’d just cooked up some Milk Pork – ‘Porc au Lait’ – for the next day’s dinner.  It’s funny, these conversations about food are always totally out of whack with our time zones.  It was 11pm my time and 8.30am the following morning, their time.  Normally it’s me cleaning up the breakfast dishes as Dad explains with excitement what he’s got on the stove for dinner.

I’ve never served them Porc au Lait but I know they’d love it.  It ticks all our family’s favourite food boxes:  MEAT, lots of sauce, herbs, garlic and the required ‘three veg’ – and it is easy to prepare.  It’s one of those old-fashioned French dishes that is simply delicious comfort food.  My husband and mother-in-law showed me how to cook this years ago and I can’t count how many times I’ve prepared it since.  We had the poker men for dinner + a few UK visitors and it went down a treat with the new ‘Boulevard Napoleon‘ wines – white and red.

the empties:  the Boulevard Napoleon Grenache Gris white and a few reds...

the empties: the Boulevard Napoleon Grenache Gris white and a few reds…

had to show you these beautifully coloured carrots - they actually gave the milk sauce an almost mauve tint by the end

had to show you these beautifully coloured carrots – they actually gave the milk sauce an almost mauve tint by the end

After the meat has been cooking for awhile in the milk, drop the vegies and parsley in

After the meat has been cooking for awhile in the milk, drop the vegies and parsley in

amples of milk sauce...

amples of milk sauce…

...to serve with this tender juicy meat.  The butcher told me the pork roll was 'parsleyed' ('persille') - I thought he meant stuffed with parsley, but he laughed and corrected me - no, it is the lines of fat running through the piece , 'marbled' as we might say.  Even the Vigneron hadn't heard of this!

…to serve with this incredibly juicy meat. The butcher told me the pork roll was ‘parsleyed’ (‘persille’) – I thought he meant stuffed with parsley, but he laughed and corrected me – it actually refers the lines of fat running through the piece , ‘marbled’ as we might say. Even the Vigneron hadn’t heard of this term, so I was proud to bestow some francais on him.

Roti de Porc au Lait

serves 6-8

ingredients:

1.5kg roll of roasting pork – preferably of shoulder (fillet is drier and less fat, don’t want that)

1 litre full cream milk

2 large onions, sliced

6 carrots, cut into in large chunks

8 potatoes, as above

8 small turnips, as above

4-5 cloves of garlic

2 sprigs fresh thyme

bunch fresh sage (about 10-12 leaves)

2 sprigs rosemary

oil, butter

salt, pepper

method:

Fry up the onions in heavy cast iron pot with a big chunk of butter (30-40g) and a little olive oil, until golden.

Add the roll of pork and brown on each side over medium -high heat.

When the meat is almost all browned, add the garlic and salt, pepper to taste.  I find garlic burns very easily, so I add it near the end of the browning.

Pour over the milk (meat should be 3/4 covered, if not add more ) and add the herbs.

Cover with lid and let simmer for an hour.

Add the carrots and turnips and keep simmering for another hour.

Add potatoes and keep simmering until they are tender.

Serve with lashings of dijon mustard on the side and a big white or red wine!

N.B.  If this is prepared the night before eating, I don’t add any of the vegetables until the next day.

And.  I cook this for a few hours, the longer the better.  I like it when the meat falls apart.  A lot of recipes cook it for less though, and you keep the form of the pork roll and then slice it.  As the French would say, ‘as you want’…

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4 Responses to “Roti de Porc au Lait (Roast Milk Pork) …tonight!”

  1. Jill Hoye September 26, 2013 at 1:30 am #

    Looks truly wonderful..will definately try it soon…might chuck in a couple of sliced apples as well..

  2. midihideaways October 12, 2013 at 9:06 am #

    Hi Kat, made this the other day and absolutely it’s delicious and so easy to prepare!! I love it!! A word about the apples though, I think they would make the milk curdle – happened to me in another dish where the two were combined.

    • The vigneron's wife October 14, 2013 at 11:45 am #

      I am happy to hear that Andreas, thanks for letting me know how it went! I really think that the touch of fat on the meat makes the difference and yes, how easy is it?!

      When I try it with apples, it will be on the side…

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