Milk Pork

Milk Pork Recipe from Argentina | Rich and Creamy Taste

Region / culture: Argentina | Preparation time: overnight | Cooking time: 2 hours | Servings: 4

Introduction

Milk Pork is a delicious and unique dish that combines the tenderness of pork with the creaminess of milk. This recipe is perfect for a special occasion or a cozy family dinner.

History

Milk Pork has its origins in traditional European cuisine, where pork is a popular meat choice. The use of milk in cooking pork helps to tenderize the meat and adds a rich and creamy flavor to the dish.

Ingredients

900 g (2 lb) boned Loin of pork
1.1 liters (40 fl oz) milk
60 ml (2 fl oz) fresh lemon juice
1 onion, finely chopped
2 garlic cloves, chopped
3 tbsp butter
salt and white pepper

How to prepare

In a deep casserole, mix together the milk and lemon juice. Place the pork in the casserole and pour over the milk mixture. Cover with a lid and leave it overnight in a cool place.
Preheat the oven to 180°C (350°F, Gas Mark 4). Lift the pork out of the milk mixture (keeping the milk), pat it dry with paper towels, and season with salt and pepper.
Heat the butter in a large frying pan. Add the pork and sauté until it is lightly browned all over. Transfer the pork back into the casserole with the reserved milk mixture.
Add the onion and garlic to the frying pan and sauté until they are softened.
Add the contents of the frying pan to the pork dish, scraping up any pan drippings. Bake, uncovered, for 2 hours or until the pork is tender.
Transfer the pork to a serving platter and keep it warm.
Skim any fat from the sauce and transfer it to a saucepan. Bring it to a boil, then continue to boil until it has reduced to 360 ml (12 fl oz), stirring from time to time.
Adjust the seasoning and serve the sauce separately with the pork.

Variations

Add herbs such as thyme or rosemary to the milk mixture for added flavor.
Substitute pork loin with pork chops for a quicker cooking time.

Cooking Tips & Tricks

Marinating the pork in the milk mixture overnight helps to tenderize the meat and infuse it with flavor.

- Sautéing the pork before baking helps to seal in the juices and create a crispy exterior.

- Skimming the fat from the sauce before serving helps to create a smooth and flavorful sauce.

Serving Suggestions

Milk Pork can be served with mashed potatoes, roasted vegetables, or a fresh salad.

Cooking Techniques

Marinating

- Sautéing

- Baking

Ingredient Substitutions

Use chicken or beef instead of pork for a different flavor.

- Substitute butter with olive oil for a healthier option.

Make Ahead Tips

Milk Pork can be marinated overnight for maximum flavor. Leftovers can be stored in the refrigerator for up to 3 days.

Presentation Ideas

Serve Milk Pork on a large platter with the sauce drizzled over the top. Garnish with fresh herbs for a pop of color.

Pairing Recommendations

Milk Pork pairs well with a glass of white wine or a light beer. Serve with a side of crusty bread for a complete meal.

Storage and Reheating Instructions

Store leftover Milk Pork in an airtight container in the refrigerator. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Calories: 400 per serving

Carbohydrates

Carbohydrates: 8g per serving

Fats

Total Fat: 22g per serving

Saturated Fat: 10g per serving

Proteins

Protein: 45g per serving

Vitamins and minerals

Iron: 2.5mg per serving

Calcium: 200mg per serving

Alergens

Allergens: Dairy

Summary

Milk Pork is a rich and flavorful dish that is high in protein and calcium. It is a great source of iron and is relatively low in carbohydrates.

Summary

Milk Pork is a delicious and comforting dish that is perfect for a special occasion or a cozy family dinner. With its tender pork and creamy sauce, this recipe is sure to become a favorite in your household.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Milk Pork. It was many years ago, when I was just a young girl living in the countryside with my grandmother. She was a wonderful cook and had a treasure trove of recipes that she had collected over the years from various places and people.

One day, while rummaging through her old recipe box, I stumbled upon a faded and yellowed piece of paper with the words "Milk Pork" scrawled on it in my grandmother's handwriting. Intrigued, I asked her about it, and she told me the story of how she came to learn this recipe.

"It was many years ago, when I was just a young bride," she began. "I had moved to a new village with your grandfather, and I was eager to impress him with my cooking skills. One day, our neighbor invited us over for dinner and served us this delicious dish called Milk Pork. I was mesmerized by the rich and creamy sauce that enveloped the tender pieces of pork, and I knew I had to learn how to make it."

My grandmother went on to explain how she had begged the neighbor for the recipe, but the woman refused to give it to her. Undeterred, my grandmother had spent weeks experimenting in the kitchen, trying to recreate the dish from memory. Finally, after much trial and error, she had come up with her own version of Milk Pork that was even better than the original.

As she told me this story, I could see the twinkle of pride in her eyes. She had always been a resourceful and determined woman, and her culinary skills were second to none. I knew that I had to learn how to make Milk Pork from her, so I asked her to teach me.

And so, on a warm summer afternoon, my grandmother and I set to work in the kitchen, gathering the ingredients and preparing the dish. The key to making Milk Pork, she explained, was to marinate the pork in a mixture of milk, garlic, and herbs for several hours, allowing the meat to absorb the flavors and become tender.

As we cooked together, my grandmother shared more stories from her past, regaling me with tales of her childhood and the adventures she had embarked on in search of new recipes. I listened intently, hanging on her every word, as the aroma of the simmering pork filled the air.

Finally, after hours of cooking and simmering, the Milk Pork was ready. I watched in awe as my grandmother plated the dish, garnishing it with fresh herbs and a drizzle of the creamy sauce. The first bite was a revelation – the pork was tender and juicy, infused with the flavors of the milk and herbs, and I knew that I had discovered a new favorite dish.

From that day on, Milk Pork became a staple in our household, a dish that we would make for special occasions and family gatherings. My grandmother passed the recipe down to me, and I have continued to make it for my own family, adding my own twists and variations to the original recipe.

As I sit here now, reminiscing about that day in the kitchen with my grandmother, I am grateful for the memories we shared and the lessons she imparted to me. Cooking has always been a way for me to connect with my past and honor the traditions of my family, and Milk Pork will always hold a special place in my heart as a dish that brings generations together.