Madeira Pork Milk Street Recipes

SCALLION NOODLES WITH PORK

Steps:

• In a pot of water, cook noodles but remove and drain while they still have a bit of chew to them. This type of noodle cooks very fast so stay with them. Immediately rinse under cold water and hold until the end of the recipe.
• Prepare all ingredients, cut and measured, before beginning.
• In a heavy steel wok (not nonstick), place 1/3 cup of the oil and bring heat to medium high.
• Once shimmering hot, add scallion whites and cook until brown and charred, about 5-7 minutes. Use a slotted spoon and remove to a bowl.
• Add half the scallion greens and again cook until brown and charred, about 4-6 minutes. Use a slotted spoon and remove to the same bowl. Save rest of greens for garnish.
• The whites and greens will cook down to almost nothing but will impart a great deal of flavor into the oil.
• Add the ginger, garlic, jalapeno and carrot and cook for about three minutes until starting to brown. Add to the same bowl.
• Add the remaining two tablespoons of oil and raise the heat to high.
• Once hot, add the pork and cook to remove pink, but continue to cook until the liquid evaporates and the meat starts to brown. Keep scraping the bottom. Eventually the pieces will stop sticking and begin to char and brown. The whole process for the pork is 10-15 minutes depending on how hot your wok can get. You want the pork to be heavily browned.
• Lower heat to medium and add the sugar and soy, scraping up any bits from the bottom.
• Add the bowl of cooked vegetables and the rinsed noodles (if the noodles are stuck together, rinse again before adding) and toss to heat through.
• Remove from heat and serve with the remaining scallion tops (sliced or chopped).

ROAST PORK WITH MILK

Steps:

• Rub the pork with salt and pepper.
• Heat the oil in a Dutch oven. Brown the pork well in the oil on all sides over medium heat for about five minutes. Add the onions, then stir and brown for five minutes more.
• Drain off all the fat. Add the milk and cover. Bring to a boil and simmer over low heat for one-and-a-half hours. Remove the lid and cook another one-and-a-half hours until the milk is almost evaporated.
• Meanwhile, preheat the oven to 425 degrees.
• Strain the milk gravy into a saucepan, add the cream and bring to a simmer. Save the onions and the milk residue. Place the roast in the oven and cook 10 minutes or until brown.
• Slice the meat and serve it with the gravy spooned over and the onion mixture on the side.