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Recipe: Milk braised pork rack and sides

May 24, 2016 by Shari 14 Comments

Super excited to receive another awesome delivery from Murray Valley Pork. Murray Valley Pork is a premium range of hand-selected pork, which is always tender, juicy and absolutely delicious. As soon as my pork delivery arrives, I am actively stalking @mrsbcshouseofchoas on Instagram to see how she has cooked her MVP delivery.

I guess I am kinda traditional when it comes to my pork flavour combinations. I think that you can’t go wrong with fennel, pear and apple. But I was lickin’ my lips when MrsBCS posted her image of Honey soy roast pork loin, pilaf rice, and wannabe Buddha veggies. 

Its seemed that we had both chosen to cook with our pork loin first and she asked me what I planned to do with my pork rack – to which I replied ‘I’m going to milk braise it’.

I invited some friends around to share in this delicious cut of pork {as it was way too much for just our little family to enjoy}.

Fennel, red capsicum, yellow capscium and onion

I decided to team my milk braised pork rack with; creamy mashed potatoes {made creamy by the milk I had used to braise the pork – because no one likes wastage}, quick braised cabbage and pear and stir-fry of red capsicum, yellow capsicum, fennel, onion and garlic.

My Mum quiet often does this quick stir-fry and serves it up with her slow roasted lamb. It’s a crowd pleaser that pretty much works with all slow roasted meats.

Milk braising the pork was super simple and I even pimped up the pork crackling with a delicious spice rub – because what is the point of enjoying pork if you aren’t going to have the crackle?

Milk braised pork rack by GoodFoodWeek

MILK BRAISED PORK

1 pork rack with skin on
1 tsp of paprika
1 tsp of onion powder
1 tsp of garlic powder
1 tsp of sugar
1 tbsp of salt
1 tbsp of fennel seeds
1 bay leaf
1/2 head of garlic
Milk

Preheat the oven to 240 degrees.

Take a sharp knife and cut into the skin {I leave about a 1cm gap between each cut}. Mix together the paprika, onion powder, garlic powder, sugar, salt and fennel seeds and then sprinkle over the pork.

Place the pork in a baking dish and roast at 240 degrees for 30 minutes. Remove the pork from the oven and add the bay leave, garlic and milk into the baking dish. You will want to fill the tray with enough milk so that the base is covered, but no milk touches the skin.

Turn the oven down to 170 degrees and roast for 2hrs or until your pork is cooked through. Remove the pork from the baking dish and allow it to rest for 20 minutes before carving.

One awesome side to go with pork

QUICK BRAISED CABBAGE AND PEAR

1/4 head of savoy cabbage
2 pears
1/2 cup of veggie stock
1 tbsp of butter

Thinly shred the savoy cabbage and cut the pear into batons. Place the cabbage and the pear into a saucepan with the veggie stocka and butter. Allow the butter to melt down and the veggie stock to come to a simmer. Once the cabbage is soft remove from the heat.

RAINBOW VEGGIE STIRFRY {a perfect side for roast meat}

1 red capscium
1 yellow capscium
1 bulb of fennel
1 brown onion
3 cloves of garlic
1 tbsp of olive oil
salt

Slice the capsicum, fennel and onion into similar sized strips. Toss in olive oil, sliced garlic and salt. Toss in a frying pan over a medium heat until the veggies have softened.

GoodFoodWeek's braised savoy cabbage and pear

Have you tried Murray Valley Pork? Do you pimp up your pork crackling? What is your favourite side to have with roast pork? If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.

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Filed Under: Dinner, Dinner Party Inspiration, recipe Tagged With: cabbage, cooking, dinner party, dinner time, family meals, farmers market, fennel, Fennel Seeds, fresh produce, milk, milk braised pork, Murray Valley Pork, Onion, pears, perfect crackling, pimped up crackling, recipe, red capsicum, roast pork, savoy cabbage, seasonal produce, yellow capsicum

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Hi, I’m Shari Wakefield and I am the creative director and social media manager behind the food/lifestyle blog GoodFoodWeek. I’m a mum to four beautiful boys, who spends her days working in corporate communications and her nights cooking up a storm in her kitchen. We reside in Sydney, Australiaread more

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I’ve been working with brands and writing sponsored content since 2010.
Some of the brands that I have worked with include; Foxtel, Tommee Tippee, Murray Valley Pork, Mater Mothers, Redbelly Citrus, Home Hello, Majestic Mushrooms, and Littlebean Organics.
If you’re interested in working with me, I’d love for you to get in contact. Find out more.

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Shari from GoodFoodWeek

GoodFoodWeek started in 2008 as a way of sharing recipes with uni friends and family who were spread near and far. It has evolved over the years to contain my ramblings as I’ve searched for a house, planned the perfect veggie patch, stumbled through farmer’s markets with my eye half open (because you need to be there at 6am to get the fresh eggs), had babies, gathered family and friends around a shared table, laughed out loud and enjoyed life to the fullest! Read More…

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