Crispy Skin Pork Cooked in Milk

Pork, fresh or in cured meats is very popular in Brazil, especially from where my family came from, a farmer’s state where many times it is consumed at the same day it comes from the farms.     

Back to the big city, the pork meat was never as succulent or had the same taste of the very fresh meat cooked by my Mum and during many years I “hunted” recipes that would result in moist “delicioness” little piggies like the ones back home.   This pork belly is one of them!


Cooking pork meat in Milk might seem a little weird but trust me, this recipe will win your stomach.

First you will need a pork belly (about a kilo) with skin scored.     


Using a mortar roughly crack some black pepper with a couple of cloves of garlic, add some coarse see salt – rub the mixture in the meaty side of the pork. 

 

For the sake of neatness,   line foil on a baking tray just large enough to fit the pork belly. 

Make a little “bed” of herbs for the pork.   Here I used some oregano, thyme, sage, rosemary, bay and aniseed.  

 Keep in mind roasting is much more an art than a science – “woddy” spices work really well but you can and should choose the spices and herbs to your liking.
Pre-heat the oven to 240C.   

Put the Pork Belly in it’s little “Bed of Herbs”, skin up.    Make sure the skin is dry otherwise it won’t crackle!  


 Put in the oven for 30 to 40 min until the skin is crackled and blistered.    Turn the heat down to 160C. 


Remove the baking tray from the oven and pour milk around the meat as much as you can without touching the skin of the pork (about 2/3 of the high)  -  If the milk touches the skin it will go soft and you won’t have crackle. 

Bake it for about 2 hours until the pork is very “cut with a fork” tender.

Enjoy it! :-)


Crispy Skin Pork Cooked in Milk

Pork belly (about 1Kg) skin scored black peppercorns
1-2 cloves of garlic 1
1/2 Teaspoon rock sea salt
A handful of herbs of your choice: oregano, thyme, sage, rosemary, bay and aniseed.
Fresh milk (quantity will vary according to the size of your baking tray.

Pre-heat the oven to 240C.

Using a mortar roughly crack some black pepper with a couple of cloves of garlic, add some coarse see salt – rub the mixture in the meaty side of the pork.

For the sake of neatness, line foil on a baking tray just large enough to fit the pork belly. Make a little “bed” of herbs for the pork. Put the Pork Belly in it’s little “Bed of Herbs”, skin up.

Make sure the skin is dry otherwise it won’t crackle! Put in the oven for 30 to 40 min until the skin is crackled and blistered. Turn the heat down to 160C.

Remove the baking tray from the oven and pour milk around the meat as much as you can without touching the skin of the pork (about 2/3 of the high) - If the milk touches the skin it will go soft and you won’t have crackle.

Bake it for about 2 hours until the pork is very “cut with a fork” tender.

Rachel Elich

Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.

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