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Milk-braised Pork with Tarragon

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Rate this recipe 4.8/5 (4 Votes)

Ingredients

  • For the beurre manié:
  • 1 tablespoon fresh tarragon leaves, stripped from the branches and left whole
  • Another tablespoon fresh tarragon leaves, chopped coarsely
  • 2 tablespoons olive oil
  • 3-pound shoulder pork roast
  • 4 cups whole milk
  • 1 teaspoon white miso paste
  • black pepper
  • 2 teaspoons butter
  • 2 teaspoons flour

Details

Preparation

Step 1

In a Dutch oven or pot deep enough to hold the pork when the lid is on, heat 1 tablespoon of the olive oil over medium-high heat and brown the pork on all sides. Brown all of it. Reduce the heat to medium, then add the rest of the olive oil to the pan and scatter the whole tarragon leaves (not the chopped leaves) around the roast and fry until fragrant, about 2 minutes. Pour all the milk around the pork, then add the miso paste and whisk it into the milk. Bring the milk to a boil, then reduce to a simmer, cover it completely and simmer for 30 minutes. After the first half hour, turn the pork. Cook another 30 minutes. Add the chopped tarragon, and turn the meat again. After 30 minutes, turn it once more. Cook another 30 minutes.

When the meat has cooked for two hours, test it to see if it is tender. If not, keep cooking. This will probably take at least 2-1/2 hours to cook. Each time you check, the milk will be more and more golden.

When the pork is tender and well done, carefully lift it out of the cooking liquid and set onto a platter to rest. Lift it carefully so it doesn’t break up—I.

Prepare the beurre manié by mashing together the butter and flour. Drop the beurre manié bit by bit into the simmering sauce, whisking to thicken it. Don’t make this really thick; a lightly thickened sauce is what you want. The flavor will be mellow and deep and really like nothing else.

When the pork has rested for a few minutes, slice it. Sometimes all it wants to do is shred and defy the goal of attractive slices. In that case, think pulled pork—a fantastic sandwich, or something awesome to put on top of a baked potato.

There are lots of ways to serve this. We had it with mashed potatoes and a bright fresh salad.

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