Milk-Braised Pork
by Kimberley S in Rouxbe RecipesA family favorite - lightly seared pork shoulder is braised* in a combination of milk, cream, garlic and rosemary.
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If you really want to learn how to cook, then you need to practice the concepts taught in this lesson. We've compiled some "edible exercises" along with some supporting recipes that will help reinforce what was taught in this lesson.
To practice searing, purchase a small pork tenderloin. To start, preheat your oven to 375° F (190° C). Clean the pork tenderloin, lightly coat it with grapeseed (or vegetable) oil and season it with salt and pepper. Follow the instructions in the lesson and sear all sides, letting it develop good color before turning it. Transfer to the oven and roast for approximately 15 to 20 minutes or until it reaches the appropriate internal temperature. For medium doneness, the pork should be between 135° and 140° F (57° and 62° C). For well done, cook the pork to 165° F (74° C). Let the pork rest for at least 15 minutes before slicing and plating. Make a pan sauce, if desired.
Try cooking at least one of the recipes below. For the recipes that contain meat, you will notice that searing is used at the beginning of the cooking process and a different cooking method is used to finish the cooking process. For the seafood recipes, you will notice that searing is the only cooking method used. These types of foods are usually served almost raw or slightly underdone to ensure they stay moist.
Note: If making the Milk Braised Pork (recipe below), you will notice that the pork is only lightly seared. As you have learned, searing adds plenty of color to a final dish and sauce. For this particular dish, the final sauce shouldn’t be too brown. To maintain a “cream-color”, the pork is seared just until light golden.
A family favorite - lightly seared pork shoulder is braised* in a combination of milk, cream, garlic and rosemary.
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Slow-cooked in dark stock, red wine and beer, fork-tender pieces of beef and perfectly-cooked vegetables are surrounded by...
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Tender and juicy rack of pork is the perfect Sunday night dinner. In fact this is so easy to make that it makes a great di...
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Juicy, tender pan-seared scallops are served on a bed of baby spinach and finished with a warm bacon-sherry vinaigrette.
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An inexpensive yet fancy family meal that everyone will surely love. Pork tenderloin is first brined for extra flavor and ...
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Inspired by Julia Child, this fantastic beef bourguignon is best shared with friends.
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| Comments: 24 | Views: 9247 | Success: 91% |
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| Comments: 29 | Views: 14204 | Success: 84% |
A rich and elegant appetizer. Seared scallops, crispy prosciutto and creamy mashed potatoes are drizzled with a delicate b...
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This is an extremely flavorful braised short rib dish with a definite spicy 'kick'.
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Beer-braised short ribs are seasoned with exotic Malaysian meat curry powder and are finished with a touch of coconut milk...
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This moist and tender lamb is served with oven-dried tomatoes, a potato galette and is finished with a rosemary-infused jus.
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Soy sauce, mirin, Szechuan peppercorns, star anise, ginger, garlic and stock, turn this inexpensive cut of pork into a hig...
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Pan-seared scallops served with truffle beurre blanc make up this elegant and sexy appetizer.
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This hearty beef ragu requires very little effort to put together and the results are outstanding.
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Rich and flavorful braised oxtail ragu is delicious served with pasta, gnocchi or even creamy polenta.
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In partnership with:
Northwest Culinary Academy of Vancouver
