Braised Pork

Braised Pork Recipe from United Kingdom with Milk and Juniper Berries

Region / culture: United Kingdom | Preparation time: 15 minutes | Cooking time: 1-2 hours | Servings: 4-6

Introduction

Braised Pork is a classic dish that has been savored across many cultures for its tender, flavorful meat and rich, aromatic sauce. This recipe takes a traditional approach, using simple ingredients like loin of pork, milk, and sage to create a comforting and hearty meal. Perfect for a family dinner or a special occasion, this dish exemplifies the art of slow cooking, transforming a simple cut of meat into a succulent feast.

History

The tradition of braising pork dates back centuries and spans across various cuisines. In this recipe, the method of cooking pork in milk is believed to have Italian roots, particularly from the northern regions where dairy products are extensively used in cooking. The addition of herbs like sage and juniper berries adds depth and complexity to the dish, reflecting the historical use of these ingredients to enhance the flavors of meats and stews.

Ingredients

vegetable oil - 1 tbsp
butter - 25 g (1 oz)
Loin of pork - 1 kg (2 lb) rinded
garlic cloves - 2
onion - 1 large, chopped
milk - 600 ml (1 pt)
juniper berries - 5
sage - 4 sprigs, plus extra for garnish

How to prepare

1. Heat oil and butter in a large saucepan that can accommodate the meat. Fry the pork, garlic, and onion for 15 minutes, until the pork is browned on all sides. Add the milk, juniper berries, and sage.
2. Bring the mixture to a boil, cover, and simmer for 1–2 hours, until the pork is tender and fully cooked. Turn and baste the pork occasionally during cooking.
3. Transfer the pork to a serving dish. Remove and discard the garlic, juniper berries, and sage. The cooking juices may appear curdled, so strain or blend until smooth.
4. Slice the pork into thick slices. Drizzle some of the sauce over the slices and serve the remaining sauce separately. Garnish with sprigs of sage.

Variations

Consider adding different herbs like rosemary or thyme for a twist on the flavor. For a richer sauce, a splash of cream or a dollop of mustard can be added towards the end of cooking. Replacing milk with coconut milk and omitting butter makes a dairy-free version.

Cooking Tips & Tricks

For the best results, use a heavy-bottomed pot that distributes heat evenly. Searing the pork on all sides before adding the liquid is crucial for developing a rich flavor. Be patient during the braising process; slow and low cooking is key to achieving tender meat. If the sauce curdles, don't worry—blending it will restore a smooth texture. Finally, let the pork rest before slicing to ensure it retains its juices.

Serving Suggestions

Serve the braised pork with a side of roasted vegetables or a simple salad for a balanced meal. Polenta or mashed potatoes make excellent accompaniments for a heartier option, soaking up the delicious sauce.

Cooking Techniques

Braising is a combination of searing at a high temperature followed by slow cooking in liquid at a low temperature. This technique ensures the pork is flavorful and tender. For an even more tender result, consider using a pressure cooker to reduce cooking time.

Ingredient Substitutions

For those who do not consume dairy, almond milk or coconut milk can be used as substitutes for cow's milk. Olive oil can replace butter for a dairy-free version. If juniper berries are unavailable, a bay leaf can provide a similar aromatic quality.

Make Ahead Tips

This dish can be made ahead and reheated, making it perfect for meal prep. The flavors often deepen overnight, enhancing the overall taste. Store in an airtight container in the refrigerator for up to three days.

Presentation Ideas

Serve the pork slices on a platter, drizzled with the sauce and garnished with fresh sage leaves. A side of colorful roasted vegetables adds visual appeal and nutritional value.

Pairing Recommendations

A medium-bodied red wine, such as a Pinot Noir or a Chianti, pairs beautifully with the rich flavors of the braised pork. For a non-alcoholic option, a sparkling apple cider complements the dish well.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, adding a little water or milk if the sauce has thickened too much.

Nutrition Information

Calories per serving

A single serving of Braised Pork contains approximately 300-400 calories, making it a hearty and satisfying option that can fit into a balanced diet.

Carbohydrates

This dish is relatively low in carbohydrates, with the main sources being onions and milk. A serving of this braised pork contains approximately 5-10 grams of carbohydrates, making it a suitable option for those following a low-carb diet.

Fats

The loin of pork is a moderately fatty cut, and the addition of butter and milk contributes to the fat content of the dish. A serving contains about 20-30 grams of fat, with a mix of saturated and unsaturated fats. Using skim milk can reduce the saturated fat content.

Proteins

Pork is an excellent source of high-quality protein. A serving of this braised pork provides roughly 25-35 grams of protein, essential for muscle repair and growth.

Vitamins and minerals

This dish is a good source of several vitamins and minerals, including vitamin B12, phosphorus, zinc, and selenium, all of which are found in pork. Milk adds calcium and vitamin D, while onions provide vitamin C and folate.

Alergens

The primary allergens in this recipe are dairy (milk, butter) and potentially gluten, depending on the serving suggestions. Those with allergies or intolerances should take note and make substitutions as necessary.

Summary

Overall, Braised Pork is a nutritious dish that provides a good balance of proteins, fats, and essential vitamins and minerals. It's relatively low in carbohydrates and can be adapted to suit various dietary needs.

Summary

Braised Pork is a timeless dish that combines simple ingredients into a flavorful and comforting meal. With its rich history and versatility, it's a recipe that can be adapted to suit any taste or dietary need. Whether for a weeknight dinner or a special occasion, this braised pork is sure to impress.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a crisp autumn day, the leaves were falling gently from the trees outside and the smell of cinnamon and cloves filled the air. I was at a farmers market, browsing through the stalls of fresh produce when I stumbled upon an old woman selling jars of homemade pickles and preserves. Intrigued, I struck up a conversation with her and soon we were chatting like old friends.

She told me that she had been a chef in her younger days, traveling the world and learning new recipes from different cultures. One of her favorite dishes to make was braised pork, a rich and flavorful dish that was perfect for chilly evenings. She described how she had learned the recipe from a street vendor in a bustling marketplace in China, and how it had become a staple in her repertoire ever since.

As she spoke, I could practically taste the tender pork melting in my mouth, the savory sauce coating each bite. I knew I had to learn how to make it myself. The old woman smiled at my enthusiasm and handed me a written copy of the recipe, complete with detailed instructions and secret tips for getting the perfect balance of flavors.

I rushed home, eager to try my hand at making braised pork. I gathered all the necessary ingredients - pork shoulder, soy sauce, ginger, garlic, star anise, and more - and set to work in my kitchen. The aromas that filled the house as the pork simmered slowly on the stove were intoxicating, and I couldn't wait to taste the final result.

When it was finally ready, I took my first bite and was transported to a world of culinary bliss. The pork was so tender it practically melted in my mouth, and the sauce was a perfect blend of sweet and savory, with just a hint of heat from the chili flakes. I knew I had found a new favorite recipe, one that would be passed down through generations in my family.

Over the years, I have made braised pork countless times, each time tweaking the recipe slightly to suit my own tastes. I have shared it with friends and family, who have all raved about its deliciousness. It has become a staple at family gatherings and holiday meals, a dish that brings us all together around the table.

I often think back to that fateful day at the farmers market, and the chance encounter with the old woman who shared her recipe with me. I am forever grateful to her for introducing me to the joys of braised pork, and for inspiring me to explore new flavors and techniques in the kitchen.

As I sit down to enjoy a steaming plate of braised pork, surrounded by loved ones and laughter, I am reminded of the power of food to bring people together and create lasting memories. And I am grateful for the gift of this recipe, a treasure that will always hold a special place in my heart.