Back in June I attended an press junket put on by the California Milk Advisory Board. I learned how dairy farms operate, the sustainability of dairy production, and how cheese in made.
First, it is true that California cows are happy cows. With a hard working team of farm hands and managers, nutritionists and vets taking care of “the girls” (as they call the cows) – and lots of shade, cooling water jets and places to eat, rest and socialize - it’s no wonder. In fact, I think they take better care of their cows at the Clauss Dairy Farms than I do my kids some days.
Through a email snafu, I didn’t get the recipes from the amazing lunch served by Top Chef contestant Chef Ryan Scott until this week. This dish was one of my favorites. I just loved how Ryan tenderized the pork shoulder with milk and used all kinds of seasonal green veggies from the farmer’s market, like fava beans, peas and asparagus, to complement the pork.
Milk Braised Pork Shoulder
- 2 pounds pork shoulder
- Corn oil, for browning
- 1 quart whole milk
- 1 onion, quartered
- 6-8 sage leaves
- 1 bunch thyme
- Fresh ground pepper
- 2 teaspoons salt
- Plus ingredients for fava bean puree, vegetable ragout and roasted onions
- Heat a large deep cast iron skillet over medium-high heat on stove top. Add a little oil and allow it to become hot. Add pork and cook for about 5 minutes, turning to ensure even browning on all sides. Drain excess oil.
- Add remaining ingredients and bring to a gentle simmer. Cook uncovered for two hours at 350 degrees F. Turn meat over halfway through cooking. The meat is cooked once tender, but not falling apart.
- To serve, place meat on chopping board and carve into 1/4 inch slices. Place a spoonful of fava bean puree onto a plate and top with vegetable ragout and a few slices of braised pork followed by roasted onions.
- Serving size: 1/8 of recipe
Disclosure: My trip to California was paid by the California Milk Advisory Board. The opinions are my own.