I was on the phone to Mum and Dad last week and mentioned that I’d just cooked up some Milk Pork – ‘Porc au Lait’ – for the next day’s dinner. It’s funny, these conversations about food are always totally out of whack with our time zones. It was 11pm my time and 8.30am the following morning, their time. Normally it’s me cleaning up the breakfast dishes as Dad explains with excitement what he’s got on the stove for dinner.
I’ve never served them Porc au Lait but I know they’d love it. It ticks all our family’s favourite food boxes: MEAT, lots of sauce, herbs, garlic and the required ‘three veg’ – and it is easy to prepare. It’s one of those old-fashioned French dishes that is simply delicious comfort food. My husband and mother-in-law showed me how to cook this years ago and I can’t count how many times I’ve prepared it since. We had the poker men for dinner + a few UK visitors and it went down a treat with the new ‘Boulevard Napoleon‘ wines – white and red.
1.5kg roll of roasting pork – preferably of shoulder (fillet is drier and less fat, don’t want that)
1 litre full cream milk
2 large onions, sliced
6 carrots, cut into in large chunks
8 potatoes, as above
8 small turnips, as above
4-5 cloves of garlic
2 sprigs fresh thyme
bunch fresh sage (about 10-12 leaves)
2 sprigs rosemary
Fry up the onions in heavy cast iron pot with a big chunk of butter (30-40g) and a little olive oil, until golden.
Add the roll of pork and brown on each side over medium -high heat.
When the meat is almost all browned, add the garlic and salt, pepper to taste. I find garlic burns very easily, so I add it near the end of the browning.
Pour over the milk (meat should be 3/4 covered, if not add more ) and add the herbs.
Cover with lid and let simmer for an hour.
Add the carrots and turnips and keep simmering for another hour.
Add potatoes and keep simmering until they are tender.
Serve with lashings of dijon mustard on the side and a big white or red wine!
N.B. If this is prepared the night before eating, I don’t add any of the vegetables until the next day.
And. I cook this for a few hours, the longer the better. I like it when the meat falls apart. A lot of recipes cook it for less though, and you keep the form of the pork roll and then slice it. As the French would say, ‘as you want’…
8 thoughts on “Roti de Porc au Lait (Roast Milk Pork)”
This one is going on the menu for next week, thank you for sharing!
Thanks for that! And let me know when you cook it!
Yummy…I’ll try it in my slow cooker x
Great to hear it P. Let me know when you do. And it’s ours next time round!
I’m going to cook this for my 17 year old daughter when I get back from Cantal in a week’s time. We are both stupidly busy (she pre Uni, me just a woman) and we make time on a Sunday to cook and eat together. She will love this as it will add to her repertoire of recipes to prep for friends when she goes off to Art School in September. Thank you!!
Oh thanks Fiona! I love the idea of you cooking it with your daughter. What a great way to spend time with each other.
I hope it went well!?!
I found this recipe because my late brother left me four bottles of your Minervois (He was a wine angel). I went looking for a food/wine pairing. The dish has filled my house with such a wonderful smell, and I’ve enjoyed tasting as it continues to cook slowly. This meal will be lovely, I just know. My thanks to both of you.
Hi Catherine. Thank you for getting in touch. I am sincerely sorry to hear your brother has passed away.
But I am happy to know your home is being filled with the aromas of a warm cooked dish and you are enjoying Ben’s wine left to you by your brother. I trust it went down well for you. Sending my love and best to you, Kat xo