Kate's Cuisine

Feb 26 2012

Laura’s Milk Pork

 

1 boneless pork roast, about 3 pounds $7.26
4 – 6 garlic cloves, peeled and cut into slivers $0.06
Salt and pepper $0.02
2 tablespoons butter $0.12
1 onion, cut in half $0.47
1 carrot, cut in half $0.17
2 large rosemary branches $0.50
2 bay leaves $0.32
4 cups whole or 2% milk $1.12

Total Cost    $10.04
Cost per Serving $1.68 (based on 5 servings)

1.) Make small slits all over the meat with a sharp knife, inserting a sliver of garlic as you go. If possible, try and do this several hours or the night before cooking. Rub the meat all over with salt and pepper. Heat the oven to 325 degrees Fahrenheit.

2.) Melt the butter in a deep, lidded casserole dish and brown the meat on all sides. Add the onion, carrot, and herbs to the pot. Pour over the milk, and bring to a simmer on the stovetop. Cover the dish and transfer to the oven until tender, about 2 hours, turning the meat at least once.

3.) Remove the meat from the pot and wrap in foil to keep warm. Remove the herbs, carrot, and onion and discard.

4.)The milk in the pot will look a little curdled and nasty; this is how it’s supposed to be. Boil it down to about a cup and then puree with an immersion blender. Taste and adjust the seasonings.

5.)Slice the meat and arrange on a serving dish. Pour the sauce over the meat.

6.) Serve and enjoy!

Read my review on Laura’s Milk Pork here

2 responses so far

2 Responses to “Laura’s Milk Pork”

  1. Jiimenaon 13 Dec 2012 at 10:01 pm

    Laura and her family are finreds of ours as well as neighbors. These photos beautifully capture the essence of what is truly a special family and will remind them that they are each other’s rocks and that with the Lord’s love and strength they will get through this storm and safely reach the other side.

  2. kateon 24 Dec 2012 at 8:13 pm

    Wow Jiimena! How lucky you are to personally know Laura! I love her so much and loved watching her on The Food Network (don’t have that station with my cable anymore.) She’s such a huge inspiration and really is today’s Julia Child, as far as I’m concerned. Thanks for stopping by, and for your lovely words about the post.

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