2 Reviews

I was trying to replicate a recipe that a chef I worked with used to make. I was glad to find this recipe as a guide. I followed it pretty much except that i used a few shallots instead of onions. also, in keeping with the chef's recipe, I didn't strain the gravy. I mixed it all up together, added a bit of tapioca starch (gluten free) to thicken it and served it with the pork. Delicious!! It wasn't exactly the same as the chef's but a good start. I think maybe a bay leaf and a few more herbs and spices might do it! We loved this, so easy and so tasty! Served it with corn bread, mashed potatoes and cole slaw. yum! thanks!

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wine&dine November 03, 2009

Made for Spring PAC 2013, this recipe was a lovely surprise - For its easy-cook method, outcome & finding it on the same day I had pork shoulder thawing for dinner. It went together in a flash & the oven-braise cook method meant it needed no attention until the gravy was ready to fix. I cut the pork into bite-size pieces, used my electric skillet for the prep & put everything in an old-fashioned pyrex baking dish w/a lid to cook in the oven. The meat was so tender & the gravy simply wonderful w/a little salt added. We loved this served over rice w/steamed broccoli on the side. Thx for sharing this recipe w/us.

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twissis March 26, 2013
4-Hour Milk-Braised Pork