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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Milk Pork   
    Categories: Pork, Dairy   
         Yield: 6 Servings   
       
         3 lb (1.5 kg) boned pork roast   
         6 cl Garlic; peeled, in slivers   
              Salt & pepper   
         2 tb Butter   
         1 lg Onion; halved   
         1 lg Carrot; halved   
         2 lg Rosemary branches   
         2    Bay leaves   
         4 c  Whole milk   
              Generous handful chopped   
              - fresh chives and/or   
              - parsley; for garnish   
       
     Make small slits all over the meat with a sharp knife,   
     inserting a sliver of garlic into each as you go. (If   
     you can do this several hours or the night before   
     cooking, all the better.) Rub the meat all over with   
     salt and pepper. Heat the oven to 325oF/160oC.   
        
     Melt the butter in a deep, lidded casserole (cocotte),   
     and brown the meat well on all sides. Add the onion,   
     carrot, and herbs to the pot. Pour over the milk, and   
     bring to a simmer on the stovetop. Cover the dish and   
     transfer to the oven until tender, about 2 hours,   
     turning the meat at least once.   
        
     Remove the meat from the pot and wrap in foil to keep   
     warm. Remove the herbs, carrot, and onion and discard.   
     The cooking juices will be curdled - ugly - but this is   
     how they're meant to be. Boil them down to about a   
     cup/250 ml and puree with an immersion blender. Taste   
     and adjust the seasonings.   
        
     Carve the meat and arrange in a serving dish. Pour over   
     the sauce, sprinkle with the chives and/or parsley.   
        
     Serve.   
        
     http://www.foodtv.ca   
        
     Yield: 6 servings   
        
     Meal Master Format by Dave Drum - 07 June 2008   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... It smells like 42-day-old tofu with a dash of diaper   
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