Roast pork braised in milk

Name: Roast pork braised in milk
Cook time: 3 h 30 min
Total time: 15 h 30 min
Yield: 6
Ingredients: 2 stem(s) Sage; 2 Branch/s Rosemary; 2 Garlic cloves; 6 Juniper berries; 1 TEASPOON Peppercorns; 2 kg triggered lean pork neck; 2 Bay leaves; 3/4 litre dry white wine; 1 collar Soup Greens; 3 Onions; 7-10 Tbsp Salt; 3 TABLESPOONS clarified butter; 1 litre Milk; 400 ml Milk; 8 Bread roll (from the previous day); 1 TABLESPOON Butter; 2 Federation Parsley; 1 collar Chives; 4 Eggs (Gr. M); 7-10 Tbsp Nutmeg; 2 TABLESPOONS Cornstarch; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 large freezer bag (6 litres)

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

Marinated overnight with wine and spices, the neck meat is extra tender in the milk stock

COOK TIME
210 mins

TOTAL TIME
930 mins

Ingredients

Servings: 6

2 stem(s) Sage
2 Branch/s Rosemary
2 Garlic cloves
6 Juniper berries
1 TEASPOON Peppercorns
2 kg triggered lean pork neck
2 Bay leaves
3/4 litre dry white wine
1 collar Soup Greens
3 Onions
7-10 Tbsp Salt
3 TABLESPOONS clarified butter
1 litre Milk
400 ml Milk
8 Bread roll (from the previous day)
1 TABLESPOON Butter
2 Federation Parsley
1 collar Chives
4 Eggs (Gr. M)
7-10 Tbsp Nutmeg
2 TABLESPOONS Cornstarch
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 large freezer bag (6 litres)

Directions

1
Wash sage and rosemary the day before for the roast. Peel the garlic. Chop everything. Crush juniper and pepper. Wash the meat. Put it in a freezer bag with spices and wine. Close the bag tightly and put everything in a cool place overnight.
2
The next day clean or peel, wash and chop the soup greens. Peel and halve 2 onions. Take the meat out of the marinade, dab dry and season with salt. Pour the marinade through a sieve and collect the spices.
3
Heat the clarified butter in an ovenproof roaster. Brown the meat thoroughly all around. Remove. Roast the soup greens, onions and marinating spices in the frying fat for approx. 2 minutes. Add meat again. Deglaze with 1 l milk. Braise open in a hot oven (electric cooker: 125 °C/circulating air: 100 °C/gas: see manufacturer) for approx. 3 hours. Turn the roast in between.
4
For the dumplings, finely dice rolls. Pour 400 ml milk over them and soak for about 5 minutes. Peel and finely dice 1 onion. Heat butter. Steam onion in it until transparent. Wash and finely chop parsley and chives. Add herbs, eggs and onion to the rolls. Season with salt and nutmeg and knead well. Shape about 12 dumplings with moistened hands. Let them simmer in boiling salt water for about 15 minutes.
5
Remove meat from the roaster and keep warm. Pour milk stock through a sieve into a pot. Stir starch and 4 tablespoons of water until smooth. Bind the stock with it. Season sauce with salt, pepper and 1 pinch of sugar. Serve everything. Spring vegetables tossed in butter taste good with it.