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RATING:
PREPARATION TIME: 4 Hrs
COOKING TIME: 2 Hrs 30 Min
START TO FINISH: 6¾ Hrs
SLOW COOKER Or STOVETOP
PORK
DIFFICULTY: EASY
MAKES 8 To 10 SERVINGS
RECIPE PAGES: 2
MILK BRAISED PORK ROAST
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I know, I know, this sounds a touch on the strange side; BUT, make it once and it will
become a family favorite. I first enjoyed this dish at John Pierre's home in Marseilles.
While J.P. himself does nothing but outdoor BBQ Grilling (it seems it is a world-wide man-
thing), Monique, in her youth, was an instructor in her fathers French Cooking School in
Lyon (Atelier de Cuisine Gastronomique Jean Marc Villard) - She is INDEED a woman to
pay sharp attention to. THIS IS FANTASTIC! I have found that when I make this, the Milk
Curdles and tends to clump on the Onions and Carrots (Monique's didn't). Picking them
out removes a lot of that tasty Curdled Milk by default. I'm not certain why it happens or
what the "fix" is. Anyway, my solution (since I DO LOVE Gravy) is to simply grind up
EVERYTHING remaining in the pot with my stick blender (after removing the Bay Leaves,
Rosemary & Thyme Sprigs, of course). TONS of great tasting Gravy by adding in a little
Corn Starch & Water mix to make it nice and thick.