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Cooking + Entertaining

Roasted suckling pig in milk and walnuts: the recipe for a tender and characteristic second course

Roasted suckling pig in milk and walnuts: the recipe for a tender and characteristic second course

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If you feel like grilling, but you don’t want to depend on the classic recipe, you may be interested in this variant: theroast pork with milk and nuts.

Illinois latte No nights For this dish to be different, delicate and very tasty, you just have to be patient with cooking, which is quite long and, unlike usual, is done in a pot and not in an oven.

Just one recommendation: serve it still hot.

try this recipe too

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How to prepare roast pork with milk and nuts

Tie the pork with twine, season with salt and pepper, and place the rosemary between the twine.

Pour a drizzle of seed oil into the pan and fry the halved shallot, carrot, celery and bay leaves for 5 minutes.

Put the meat in the pot and let it brown for 5 minutes on each side.

Pour in chicken broth and milk, cover with lid, and cook for 1 hour. Transfer the meat to a plate and remove the vegetables from the pot.

Pour the cornstarch into the remaining broth and stir until thickened.

Blend with the nuts to prepare the sauce.

Cut the pork into slices and serve with the walnut sauce.

Advice

Continue cooking over low heat, to allow the meat to slowly release its juices.

storage

If leftover, store the roast in an airtight container, in a cool, dry place, or in the zero drawer of the refrigerator. Remember, yes, consume it the next day.

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