Tuesday, February 25, 2014
about 1/4 lb salt pork, cubed
about 2.5 lb boneless pork loin
salt & pepper to season pork
1-2 onions, halved
2-3 carrots, peeled and halves
2-3 celery ribs, halved
1 bay leaf
dried thyme sprinkled in (could use rosemary, could use fresh)
3.5 cups whole milk
1/3 c white wine
*For onion, celery, carrots in braises, we look at what we have in the refrigerator and what looks 'good' in the pot. Sometimes if the recipe calls for 1 medium carrot, we might use our last large carrot, or our last 2-3 smaller carrots, or if we only have 4 carrots left we might just use all 4. If, after we add the braising liquid, it doesn't cover it the meat, we add more liquid or remove some extra veggie.
See above for photos/directions.
The March 2014 issue of Cooks Illustrated has a very similar Pork Braised in Milk recipe.