I shared the image of this delicious milk braised pork with marsala gravy the other day on Instagram – and then realised it wasn’t live on my blog. So I thought that I would re-do the post just in time for your Christmas feast!
I watched the Jamie Oliver Christmas special the other night – and his Christmas hack for Christmas gravy reminded me that this is a great recipe to simplify your Christmas prep in terms of gravy.
One of the great things about this recipe is that you don’t throw away all the milk that you’ve used for braising you pork. You’ll take that flavour explosion and use it as the gravy for your super tender cut of pork – which is sure to be the star of your Christmas menu.
Oh and in terms of the cut – this is a pork collar butt, also known as a pork scotch. If you can’t get your hands on it, you could also use a pork shoulder.
I was originally gifted a rolled pork collar butt from Murray Valley Pork in 2016.
Recipe: Milk braised pork with Marsala gravy
- 1.5 kg rolled pork collar butt
- 2 tbsp olive oil
- 1 liter of milk
- 8 cloves of garlic
- 2 large leeks
- 1 bunch of fresh thyme
- 2 bay leaves
- Lemon zest
- 125mls Marsala
- 125mls chicken stock
- salt and pepper
Season your pork with salt and pepper and then place in an oiled heavy based pot and brown on all sides.
Turn down the heat and then add the garlic, leeks, thyme, bay and lemon zest. Allow to soften and then add the milk.
Return your pork to the pot, making sure than it is covered by the milk. Cover your pot with a lid and transfer into your oven at 180 for 2hrs. You will know the pork is ready when you are able to pull it apart with a fork.
Remove the pork from the pot and cover.
Return the pot to the stove top. Cook over a medium heat until the liquid has reduced by half. Add the Marsala and chicken stock and cook on a low heat for another 15 minutes.
Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… 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.