May 6, 2011 · 0 comments
Adapted from Anthony Bourdain’s Les Halles Cookbook
The first time I came across a recipe for pork in milk sauce I thought it was extremely odd and not the least bit appetizing. I am not a big meat eater and least of all pork, so I moved right along. But then I found variations on this concept just about everywhere and it made me think again. The foodie in me had to believe that all these fine chefs, cookbook authors and food magazine editors could not be wrong. Right? So this variation is from Mr. No Reservations himself. My Jewish husband remarked that his ancestors would probably roll over in their graves…but he asked for seconds anyway and then ate it for lunch the next day.
Preparation time: 25 minute(s)
Cooking time: 1 hour(s) 40 minute(s)
Number of servings (yield): 6
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