Milk-Braised Pork With Fried-Herb Salsa Recipe

Name: Milk-Braised Pork With Fried-Herb Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 pounds skinless, boneless pork shoulder, cut into 3 2-pound pieces; Salt, to taste; 16 sage leaves, divided; 4 large sprigs rosemary, leaves removed, divided; 3 tablespoons extra-virgin olive oil; 5 cups whole milk; 1 fresh bay leaf; Zest from 1 lemon, removed using a vegetable peeler; 1 head garlic, halved horizontally; Crushed red pepper flakes, to serve; For the Fried-Herb Salsa:; Canola oil, for frying; 8 large rosemary sprigs, leaves removed; 1 bunch sage (about 20 sage leaves); Salt, to taste; 2 cloves garlic, roughly chopped; 1 tablespoon lemon juice; Zest from 1 lemon, removed using a micro plane; 1 cup extra-virgin olive oil

Servings: persons

6 pounds skinless, boneless pork shoulder, cut into 3 2-pound pieces
Salt, to taste
16 sage leaves, divided
4 large sprigs rosemary, leaves removed, divided
3 tablespoons extra-virgin olive oil
5 cups whole milk
1 fresh bay leaf
Zest from 1 lemon, removed using a vegetable peeler
1 head garlic, halved horizontally
Crushed red pepper flakes, to serve
For the Fried-Herb Salsa:
Canola oil, for frying
8 large rosemary sprigs, leaves removed
1 bunch sage (about 20 sage leaves)
Salt, to taste
2 cloves garlic, roughly chopped
1 tablespoon lemon juice
Zest from 1 lemon, removed using a micro plane
1 cup extra-virgin olive oil

1
1. Make the pork: Place the pork on a clean work surface and season generously with salt and half the sage and rosemary. Wrap in plastic and marinate overnight in the refrigerator.
2
2. Preheat the oven to 350u00b0. Take the pork out of the refrigerator a few hours before cooking to take the chill off; remove and discard the sage and rosemary. Heat the olive oil in a large Dutch oven over medium-high heat. When the oil is hot, add the meat and cook, working in two batches so as to not overcrowd, until the meat is a deep golden brown on all sides, about 30 minutes. Transfer the meat to a plate and pour any excess grease out of the pot. Place the meat back in the pot and add the milk, sage, rosemary, bay leaf, lemon zest and garlic. Cover the pan and bake on the center rack, turning the meat occasionally until the pork is tender and the milk has curdled and becomes golden brown, about 21/2 to 3 hours.
3
3. Meanwhile, make the fried-herb sauce: In a small saucepan over medium heat, pour enough oil until it reaches a depth of 1 inch. When the oil is hot, fry the herbs in batches until just crisp, about 40 to 45 seconds. Remove using a slotted spoon and transfer to a paper-lined plate. Season with salt and set aside.
4
4. In a mortar and pestle or using your knife, pound the garlic into a paste. Add the lemon zest and lemon juice and allow to sit for 5 minutes. Add the fried herbs and gently pound the herbs until they have just broken down. Stir in the olive oil and set aside.
5
5. To serve, slice the pork and serve with the fried-herb salsa and crushed red pepper flakes.

3158

kcal

Calories

191

Fat

145

Carbs

214

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 6 pounds skinless, boneless pork shoulder, cut into 3 2-pound pieces, Salt, to taste, 16 sage leaves, divided, 4 large sprigs rosemary, leaves removed, divided, and more.

Yes, Milk-Braised Pork With Fried-Herb Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Milk-Braised Pork With Fried-Herb Salsa

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