Sunday, February 15, 2009

Pork braised in milk with roasted red pepper potato puree

Here are the ingredients you'll need for this dish. It's really pretty simple.

  • 1 carrot, diced
  • 1 leek (white, light green parts only), finely chopped
  • 1 onion, diced
  • 2 cloves garlic, minced
  • bouquet garni
  • 2-2.4 c whole milk
  • 2-3 lb pork center cut roast

Start by seasoning the pork with salt and pepper and browning on all sides in a Dutch oven until it looks like this:
Remove and cook the onions, carrots, garlic, and leeks. After about 10 minutes, add 1/2 to 1 T flour. Stir and cook an additional minute or two. Add milk and bouquet garni. Bring to boil, stirring constantly.
Add the pork, reduce heat to low, and cover for one hour. Turn the pork occasionally and stir the content of the Dutch oven to avoid any scorching. After an hour, remove the pork and let it stand. Meanwhile, strain the solids out of the braising liquid and bring to a simmer in a separate pot. Season with salt and serve over thinly sliced pieces of pork. Here, the pork is served with blanched and sauteed green beans and potato puree with roasted red bell peppers.

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