Pork Brisket Braised in Milk
The pork brisket is precisely analogous to the beef brisket: it comes from the breast or lower chest, between the shank and the shoulder, or, in other words, the upper half of the "arm shoulder" primal. If you can get your butcher to leave the skin on, you will have acres of yummy crispy pork skin to snack on when this is done. Adapted from a recipe by Chichi Wang at Serious Eats. http://bit.ly/cWtNOl
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INGREDIENTS
Nutrition- 3 -4lbs boneless pork brisket, skin on
- 1
- 1
- 2
- 1
- 1quart whole milk
- 1⁄2lemon, juice of
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DIRECTIONS
- Rub the pork with salt, pepper, sage and thyme on both sides. Roll tightly and secure with butcher's twine. Cover loosely with plastic and refrigerate overnight.
- Remove roast from refrigerator and preheat oven to 325°F for 20 minutes. Heat a Dutch oven over medium heat. Add oil or lard. When fat is shimmering but not smoking, add pork roast. Brown on all sides, about 3 minutes per side. When turning to the last side, add garlic and allow to saute alongside the roast.
- Remove meat to a plate. Remove all but 1 tbsp of fat from pot; leave the garlic in the pot. Add milk and deglaze, scraping the browned bits (fond) from the bottom of the pot. Add bay leaves, lemon juice and lemon zest, and bring to a boil. Return the roast to the pot, skin side up, cover, and transfer to oven for 1 hour. Remove cover and roast another 30 minutes, until internal temperature is at least 160°F The skin should be golden-brown and crisp. Remove pot from oven.
- Transfer roast to a baking sheet. Turn on broiler and place roast under broiler 30-60 seconds to further crisp the skin.
- Meanwhile, place pot over medium heat and simmer 5-7 minutes, until light-brown curds form. Remove and discard bay leaves.
- Slice the roast 1/2" thick, spoon sauce over and serve. Leftovers make good sandwiches.
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