Milk Braised Pork With Mushroom Artichoke Ragù Recipes

MILK-BRAISED PORK WITH MUSHROOM-ARTICHOKE RAGù

Milk-Braised Pork with Mushroom-Artichoke Ragù image

Braising meat in milk is a classic cooking technique in Italy. The milk acts as a tenderizer and creates a beautiful caramelized sauce. This is a perfect dish for the wood-fired oven or cooker because the braising pot is surrounded on all sides by heat and cooks more evenly. When artichokes aren't in season, use leeks or even Swiss chard in their place.

Yield serves 6 as a main course

Number Of Ingredients 19

Ingredients

1 (3- to 4-pound) boneless pork shoulder, some fat trimmed
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
2 onions, coarsely chopped
3 juniper berries, crushed
2 bay leaves
2 sprigs rosemary or savory
2 cloves garlic, thinly sliced
3 1/2 cups whole milk
3 tablespoons olive oil
2 pounds mushrooms (chanterelles, cremini, or shiitakes), sliced (if using shiitakes, stem them first)
1 1/2 cups fresh or thawed frozen artichoke hearts
3 cloves garlic, thinly sliced
1 cup dry white wine
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Grated zest of 1 lemon
1/4 teaspoon freshly ground nutmeg
1/2 cup walnuts, toasted and chopped

Steps:

Prepare a medium fire (325°F) in a wood-fired oven or cooker.
Season the pork with salt and pepper. Heat the olive oil in a Dutch oven or heavy casserole over medium-high heat until it starts to shimmer. Add the pork and sear all over until well browned. Transfer the pork to a plate and set aside. Remove all but 3 tablespoons of fat from the pot. Return the pot to medium heat and add the onions, juniper berries, bay leaves, and rosemary and cook until the onions are tender, about 5 minutes. Add the garlic and continue to cook until the garlic is lightly golden, about 3 minutes. Return the pork to the pot and pour in the milk. Cover and place in the oven to braise for 2 hours, turning the pork 2 or 3 times during the course of cooking.
Meanwhile, to make the ragù, heat the olive oil in a small Dutch oven or heavy casserole over medium heat until it shimmers. Add the mushrooms and artichoke hearts, cover, and place in the oven to cook for 15 minutes. Uncover and add the garlic, wine, salt, and pepper. Cover and return to the oven for 10 minutes, stirring a few times while cooking. Uncover and cook until the artichoke hearts are tender and some of the juices have evaporated, about 15 minutes. Remove from the oven and stir in the lemon zest. Taste and adjust the seasoning. Set aside and keep warm.
Uncover the pork after 2 hours and cook for 30 minutes, or until the meat is fork-tender. Transfer the roast to a plate and tent with aluminum foil.
Remove the bay leaves, rosemary, and juniper berries from the milky sauce. Skim any excess fat from the top. The milk will have curdled in the cooking process. Using an immersion blender, process the sauce until smooth. Add the nutmeg and walnuts. Return to the oven to heat through. Taste and adjust the seasoning.
Slice the meat and serve with the sauce spooned over the top. Accompany with the ragù.

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