Italian Milk Braised Pork Roast With Porcini Mushrooms Creamy Lemon Polenta Recipe 485 Recipes

BRAISED AND ROASTED PORK SHANKS WITH PROSCIUTTO AND PORCINI MUSHROOMS

Steps:

• Place porcini mushrooms in small bowl. Pour 1 cup boiling water over and let stand until mushrooms soften, at least 30 minutes. Drain and chop mushrooms; reserve soaking liquid.
• Preheat oven to 325F. Sprinkle pork with salt and pepper. Heat 3 tablespoons oil in heavy large wide pot over medium-high heat. Add pork, in batches if necessary, and saut until brown on all sides, about 15 minutes. Transfer pork to rimmed baking sheet.
• Spoon off and discard all but 2 tablespoons fat from pot. Reduce heat to medium. Add onion, carrots, leek, celery, and prosciutto. Cover and cook until vegetables are soft and beginning to color, stirring occasionally, about 10 minutes. Mix in garlic and chopped porcini. Add wine and bring to boil, scraping up any browned bits. Add broth and reserved mushroom soaking liquid, leaving any sediment in bowl. Mix in 1 teaspoon sage and 1 teaspoon rosemary. Return pork and any accumulated juices to pot, arranging in single layer.
• Bring pork mixture to boil, cover pot, and place in oven. Braise pork until very tender, turning over every 30 minutes, about 1 hour 30 minutes. Do ahead Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Simmer until just warm before continuing.
• Preheat oven to 425F. Transfer pork to rimmed baking sheet. Brush with remaining 1 tablespoon oil; sprinkle with remaining 2 teaspoons sage, 1 teaspoon rosemary, and black pepper. Roast pork until browned, about 20 minutes.
• Meanwhile, tilt pan and spoon any fat from surface of sauce. Boil until sauce coats spoon lightly, about 7 minutes. Season with salt and pepper.
• Spoon sauce onto large shallow platter or divide among 4 shallow bowls. Top sauce with pork, sprinkle with parsley, and serve.

ITALIAN MILK-BRAISED PORK ROAST WITH PORCINI MUSHROOMS & CREAMY LEMON POLENTA RECIPE - (4.8/5)

Steps:

• Note: Why simmer salt pork to render the fat? Cook's Illustrated's explanation is "that's because the pork's slightly acidic juices lower the pH of the milk, causing the clusters of casein proteins in milk that normally repel one another to suddenly attract one another and form clumps. Heating the milk speeds up this reaction." "A couple of tablespoons of fat added to the whole milk keeps it from curdling-even when super acidic wine is introduced." Bring the pork loin to room temperature (about 30 minutes) and pat very dry. Season with coarse salt and black pepper. Turn the slow cooker on to low heat. If you don't own a slow cooker, you could prepare this dish in a Dutch Oven, covered, at 275°F for about 40 to 50 minutes, or until it registers at 145°F. Bring salt pork and 1/2 cup water to simmer in Dutch oven over medium heat. Simmer until water evaporates and salt pork begins to sizzle, 5 to 6 minutes. Continue to cook, stirring frequently, until salt pork is lightly browned and fat has rendered, 2 to 3 minutes. Using slotted spoon, discard salt pork, leaving fat in pot. Add pork, fat side down, and sear until brown, 3 to 4 minutes. Brown pork on all sides, about 5 minutes more; transfer to a 4- to 6-quart slow cooker. Add garlic to skillet; cook 30 seconds. Note: I did drizzle a little olive oil and 1 tablespoon unsalted butter once I really began searing the pork for extra color and caramelization. Deglaze skillet with wine,scraping up any brown bits. Add milk, cream, porcini, anchovy paste, pepper flakes, baking soda and zest; simmer 3 minutes. Pour milk mixture around pork in slow cooker; submerge rosemary and sage. Cover slow cooker and cook pork until an instant-read thermometer inserted into the thickest part registers 145°F on low setting, 2 hours. Transfer pork to a platter and tent with foil to keep warm. Discard rosemary and sage. Purée sauce in slow cooker with a handheld blender until smooth; season with salt and black pepper. Note: If you don't own an immersion blender, you can puree this in a regular blender. Just don't overfill the blender, and cover the top with a hot towel, to prevent an explosion or burns! Slice pork and serve with sauce. The sauce is divine! Serve with Creamy Lemon Polenta, for a perfect pairing. Polenta: Boil broth and buttermilk in a saucepan over medium heat. Whisk in cornmeal, reduce heat to low, and cook, whisking constantly, 5 minutes; remove from heat. Stir in Parmesan, butter, a splash of heavy cream and zest; season with salt and pepper.