For this milk braised pork recipe I used a rindless, boneless pork collar butt I received from Murray Valley Pork (thanks for the pork pressie guys!). I’m sure a few of you are asking, What’s pork collar butt? And it’s a very good question. I had no blooming idea either. Well, I did have a little idea, and I was pretty sure it wasn’t from a pig’s butt.
I am not ashamed to say I had to resort to Mr Google to find out exactly what pork collar butt was. It looked like shoulder, and it turned out I was right. It’s from the thicker park of the shoulder and can also go by the name of pork scotch.
It looked like it would be the perfect cut of pork to milk braise, and I was right.
Milk braised pork is a dish I cook quite regularly. Slowly cooked you end up with a delightfully tender piece of pork. And the remaining cooking liquid can be made into a sauce to accompany it. Plus I generally cook a larger than needed piece of pork to ensure there are leftovers for sandwiches and salads. Like my pork and chickpea salad recipe. Perfect for weekday lunches.
Milk braised pork is definitely one of our family favourites and I hope it becomes one of yours too.
Do let me know how you go if you end up cooking this dish up. I always love to hear back when you make something from Belly Rumbles.
Milk Braised Pork with Marsala Sauce
- 1.5 kg rolled pork collar butt/pork shoulder
- Salt & Pepper
- 2 tablespoons olive oil
- 1 L full cream milk
- 8 garlic cloves bruised
- 1 medium onion peeled and quartered
- 10 grams fresh thyme
- 2 bay leaves
- Peel of one lemon
- 125 ml thickened cream
- 125 Marsala
- Pat the collar butt dry with some kitchen towel and then season with salt and pepper.
- In a heavy based pot (with lid), big enough for your piece of pork, heat olive oil over a medium/hot heat. Place your collar butt in the pot and brown well on all sides.
- Remove pork and set to the side on a plate. Turn down the heat and add about ½cup milk to pot and ‘deglaze’. Then add the rest of the milk, garlic, onion, thyme, bay leaves and lemon peel. Stir and then add pork to the pot. Make sure that the pork is completely covered in liquid, you may need to add a little more milk.
- Cover with the lid and on a very soft simmer, you want it to be ‘just’ simmering, cook your pork for a couple of hours. Checking every so often to turn the pork and make sure it isn’t sticking to the bottom of your pot.
- You will know the pork is ready when it pulls away with a fork.
- Once cooked and tender remove pork from the pot. Place on a carving board and cover with foil to retain heat.
- Strain the cooking liquid from the pork cooking pot into another pot. Cook over a medium heat until the liquid has reduced by two thirds.
- Then add thickened cream and Marsala and continue to cook on a medium/low heat for another 5 minutes.
- Serve the sauce with your pork.
- Serving suggestion: with roast vegetables or steamed vegetables & mashed potato. It even works well with salad
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.