Pork in milk: ingredients, recipes, cooking tips

Pork is tasty meat, although dishes from it often turn out to be very high-calorie. But far from all the housewives know how to cook it properly. If you choose meat with excess fat, the dish, as a rule, turns out to be too fat. At the same time, if cooked from a lean piece, the pork may come out too dry. This is especially true for baking meat in the oven. That is why experienced chefs recommend cooking pork in milk. Recipes of interesting dishes based on these two ingredients are presented in our article.

Pork Cooking Tips

To make the dish tasty, it’s not out of place to take the advice from experienced chefs:

1. Many experts agree that baked meat in the oven is the best way to cook pork. And if you do this in milk sauce, then the dish will turn out both juicy and tender at the same time.
2. For cooking, carcass parts such as the neck, shoulder blade and ham are best suited.
3. The meat will turn out more delicious and aromatic, if you add Provencal herbs, thyme, rosemary and spicy spices to it.
4. When cooking meat in a pan, it is recommended to use only dishes with a double bottom and thick walls. Otherwise, it will quickly burn out from the outside, while inside it will remain moist.

A simple recipe for pork in milk: ingredients

We offer to cook tender and aromatic meat with a light creamy garlic flavor. For such a dish you will need the following ingredients:

• pork - 1 kg;
• butter - 50 g;
• milk - 2 tbsp .;
• cloves of garlic - 3 pcs.;
• flour - ½ tbsp. l .;
• salt - ½ tsp;
• pepper - ½ tsp;
• Fresh dill - 1 bunch.

Pork in milk according to this recipe is cooked in a deep thick-walled pan with non-stick coating.

Step by step cooking

The recipe involves the following sequence of actions:

1. Cut the flesh into thin pieces the size of a half-palm and a thickness of not more than 1 cm.
2. Melt the butter in a deep skillet. Dip the pieces of pork in it. Fry them over medium heat for 2 minutes on each side until golden brown.
3. Pour into the pan the amount of milk indicated in the recipe and another ½ cup of water. As a result, the liquid should cover the meat completely. Perhaps more water will need to be added - it all depends on the size of the pan.
4. Simmer on low heat for about 10 minutes. During this time, most of the liquid should boil away, and milk should acquire the consistency of tender cottage cheese (thicken).
5. While stewing pork, finely chop green dill. Add it to the meat pan. Squeeze the garlic through the press and sift a little flour here.
6. Stir the ingredients well in a pan. Cook the pork in milk for another 1 minute over medium heat, and then remove from the stove. Amazingly delicate taste and pleasant aroma of food are guaranteed!

Braised pork in milk sauce

Such meat, cooked in a large piece, can become a real tasty decoration for the New Year's table. Due to prolonged languishing in milk, pork is juicy and soft. And preparing such a dish is quite simple:

1. Rinse the pork neck (1.2 kg) under cold running water and pat dry with a paper towel. Tie a piece of meat with twine or culinary thread that during cooking it has not lost shape.
2. In a pan with a thick bottom and high sides, heat melted creamy butter (25 g) and olive oil (30 ml). Roll the meat in flour. Fry a piece of pork on all sides over medium heat. An educated crust is necessary in order to seal the meat juice inside.
3. Bring milk (1 l) to a boil in a separate bowl.
4. Crush the garlic (2 cloves) with the flat side of the knife and send to the meat pan. Put bay leaf here and pour hot milk.
5. Reduce fire to a minimum. Put the pan on the stove and simmer the pork under the lid for 1.5 hours. At the very end of cooking, add salt to the dish.
6. After the specified time, transfer the meat to another dish, keeping it warm, and bring the sauce to readiness. To do this, in a glass, combine a tablespoon of flour or starch with a small amount of gravy. Stir and send back to the pan. Constantly stirring to cook the sauce until it thickens.
7. When serving, cut the pork into thin slices and pour over the sauce. Store the dish in the refrigerator for up to three days.

How to cook pork in a slow cooker?

Meat according to the following recipe is simmered in milk sauce for at least two hours. That is why it turns out to be especially tender and very tasty. It can be served as a main dish or as an appetizer by cutting a large piece into thin slices.

The following step-by-step instruction will tell you how to cook pork in a slow cooker:

1. Wash meat, dry, dry, cut off excess fat and films with a weight of 700 g.
2. In a deep plate, mix salt with spices: oregano (1 tbsp.), Black pepper and turmeric (½ tsp. Each), coriander (1 tsp.). You can add any other spices to your taste.
3. Grate a piece of pork with spices and salt on all sides.
4. Melt the butter in a bowl (20 g) using the “Fry” mode.
5. Cut the garlic (3 cloves) into plates. Fry them in butter for 2-3 minutes.
6. Boil milk (500 ml) on a stove.
7. Put pork in spices in a bowl on garlic in butter. Pour the meat with milk.
8. Switch the slow cooker to the "Extinguishing" mode. Cook the dish for 2 hours. After 60 minutes, be sure to turn it over to the other side.

Baked pork loin in milk

A delicious piece of meat can be cooked not only on the stove or in the slow cooker, but also in the oven. As in the above recipes, such pork is prepared in milk. To cook a delicious pork loin, you must follow these steps:

1. Wash the meat (1 kg), dry it and grate it with salt (¾ tsp.). Leave the pork on the table for 1-2 hours.
2. Fry a piece of meat in a deep pan, previously melting in it 1.5 tablespoons of butter.
3. As soon as a crust forms on all sides, the pork needs to be transferred to a baking dish. It should be with high sides.
4. Tighten the mold with foil and put in an oven preheated to 180 ° C for 35 minutes.
5. Milk (700 ml) is well heated so that it is hot.
6. After the specified time, remove the meat form from the oven. Make cruciform cuts on top of it. Pork with milk and grease with sweet and sour sauce (for cooking Chinese cuisine).
7. Bake meat without a lid for another 1 hour or more. To get a delicious crust, it is recommended to periodically lubricate it with sauce. Check the readiness of the dish with a knife puncture: transparent juice should flow from the meat.

Pork shoulder stewed with potatoes in milk

The next dish can be served for lunch or dinner. And it is being prepared in this order:

1. Pork (500 g) cut into large pieces and fry in vegetable oil until golden brown. You can do this right away in a saucepan or in a deep frying pan.
2. Add chopped onion and grated carrots to the meat. Cook the vegetables with pork for another 10 minutes.
3. Cut potatoes (1 kg) into large cubes. Transfer it to a pan (in a pan) for meat with vegetables. Add salt, spices, tomato paste (2 tbsp.) And pour 1 cup of hot milk. Cook the dish under the lid for at least 60 minutes.
4. Served hot potato with pork for dinner. If desired, it can be additionally sprinkled with fresh or dried herbs.

Tender pork with champignons in milk

Mushrooms go well with meat and milk, making the taste of the dish richer. Pork pulp according to this recipe is recommended to be cooked with rosemary, and served with mashed potatoes or rice. The dish is prepared as follows:

1. Cut the meat (0.5 kg) into pieces of any size. Fold it in a bowl and mix with salt and pepper.
2. Mushrooms (250 g) cut into thin slices, and chop the onion in half rings.
3. In vegetable oil, first fry the pork slices on both sides, then add the onions to them, and after another 5 minutes send the meat to the pan.
4. Pour the pork with freshly boiled milk (250 ml). Add bay leaf, flour (2 tsp) to the dish and mix. Put a sprig of rosemary on top and cover the pan with a lid.
5. Stew meat with mushrooms over low heat for 40 minutes. At the end of cooking, add garlic (3 pcs.) Squeezed through a press into it, then remove the pan from the stove. Enjoy your meal!