12.134

19 (Wed) May 2021

Milk-Braised Pork

3.0

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family, DJ’s friends

Another dish (see also 12.133 Tagliatelle in Mushroom-Truffle Béchamel Sauce) to finish off the milk from the taste taste a couple weeks back (see 12.122 Taste Test: Korean Milk).

It revisits a recipe that I’d tried 9 years ago (see 3.028 Milk-Braised Pork Spare Ribs with Steamed Broccoli), recently reminded during the on-going migration of posts from the old website.  The recipe was from Man with a Pan.  Although it hadn’t turned out so well last time, I remembered that it was simple and required a lot of milk

Recalling also that the sauce had turned out too thick and lumpy, I strained it this time to remove the milk curds and bits of pork, leaving behind only the goodies, which I made into a smooth gravy, thickened with roux.

The meat turned out somewhat dry, but the gravy kept it juicy; the sour cream mashed potatoes helped.

By coincidence, DJ had some friends over for the day (today was Buddha’s Birthday, a national holiday), and they stuck around for dinner.  2.2 kg of meat, gobbled up in a snap.

(See also FOODS)

(See also PLACES)