Roti de Porc au Lait

Cooking Instructions

*A bouquet garni is a cheesecloth bundle of herbs. It usually includes parsley stems, thyme sprigs, and bay leaves.

METHOD:

Season the pork with salt and pepper. Heat oil in a Dutch oven over high heat. When hot, add the butter. Brown the pork on all sides, 6 to 7 minutes total. Remove from pan and set aside.

Add the onion, carrot, leek and garlic and cook until soft and caramelized, about 10 minutes, stirring occasionally. Add the flour, and cook for 2 minutes. Add the milk and bouquet garni. Bring liquid to a boil and cook for 5 minutes. Reduce the heat to low and add the pork. Cook, covered, for 1 hour, making sure to periodically rotate the pork. Remove the pork from the pan and let rest for at least 15 minutes before slicing.

Remove and discard the bouquet garni. Strain the liquid into a clean saucepot and bring to a boil. Puree the sauce with a hand blender until foamy. Season with salt and pepper. Serve with the pork.

Round Out the Meal:

With polenta.

Kid Friendly:

This is kid friendly!

Beverage Pairing:

A Pinot Noir.

From Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking by Anthony Bourdain, Bloomsbury 2004