Anthony Bourdain's Roti de Porc Au Lait (Roast Pork with Milk)

Anthony Bourdain loves his pork. Almost Bourdain loves her pork too. Here I am cooking the first pork dish from his Les Halles Cookbook. I love French cooking technique. This dish is undeniable one of the better ways to cook a good piece of pork (besides roast pork with crackling) and the result is a piece of moist, juicy, tender pork with thick creamy and flavorful sauce. Add some potatoes and vegetables, it's a perfect dinner for any pork lover.

Roti de Porc Au Lait (Roast Pork with Milk) Recipe
(Adapted from Anthony Bourdain's Les Halles Cookbook)
Serves 6

Ingredients

3 lb / 1.35 kg boneless pork loin roast (I use rolled pork loin)
Salt and pepper
2 tbsp / 28 ml olive oil
1 tbsp / 14 g butter
1 medium onion, chopped
1 carrot, finely chopped
1 leek, white part only, finely chopped
1 garlic clove, finely chopped
1 tbsp flour
2 cups / 450 ml whole milk
1 bouquet garni (1 sprig of flat parsley, 2 sprigs of fresh thyme, and 1 bay leaf, tied together with string. Tying the bundle in cheesecloth makes it easier to retrieve from the pot)

Method

1. Cook The Pork: Season the pork with salt and pepper. Heat the oil in the Dutch oven. When the oil is hot, add the butter. Brown the roast on all sides, 6 to 7 minutes total. Remove the roast from the pan and set aside on the large plate. Add the onion, carrot, leek, and garlic and stir over high heat until soft and caramelized, about 10 minutes. Stirring constantly, add the flour and cook for 2 minutes, then add the milk and the bouquet garni. Bring to a boil and cook over high heat for 5 minutes. Add the pork and any juices that have collected on the plate. Reduce the heat to a simmer. Cover and cook over low heat for 1 hour, making sure to periodically rotate the pork (the sugars) in the milk can cause sticking and scorching). Remove the pork and allow to rest for 15 minutes.

   

2. Finish the sauce and serve: Remove and discard the bouquet garni. Strain the cooking liquid into a small pot and bring to a boil. Using a hand blender, puree the sauce until foamy. Adjust the seasoning as needed.

   

   Carve the pork and arrange on a serving platter. Spoon the sauce over and around and serve immediately.