Anthony Bourdain's Rôti de Porc au Lait
Searing a hog and shooting some hard liquor is the only acceptable way to honor avowed pork addict and alcoholic connoisseur Anthony Bourdain. Naturally, any South Floridian's first impulse would be to stuff that mojo mofo into a caja china and let him roast till sundown. Sadly, though, that's not how Bourdain would do it. As he revealed at the Lincoln Theater last Wednesday, Tony hasn't even tried the Cubano take on lechón asado. If it's any consolation, though, he's probably pounded a Havana Club or two.
Anyway, according to Anthony Bourdain's Les Halles Cookbook, the way to roast a pig is simple. Go French, tie the oinker up, put him in the fire for an hour, then bathe the bastard in a milky garlic gravy made from his own juices.
Rôti de Porc au Lait
3 lb. boneless pork loin roast
salt and pepper
2 tbsp. olive oil
1 tbsp. butter
1 medium onion, chopped
1 carrot, finely chopped
1 leek, white part only, finely chopped
1 garlic clove, finely chopped
1 tbsp. flour
2 cups whole milk
1 bouquet garni (1 sprig of flat parsley, 2 sprigs of fresh thyme, and 1 bay leaf, tied together)
Cook the Pork
Season the pork with salt and pepper. Heat the oil in the Dutch oven. When the oil is hot, add the butter. Brown the roast on all sides, 6 to 7 minutes total. Remove the roast from the pan and set aside on the large plate. Add the onion, carrott, leek, and garlic and stir over high heat until soft and carmelized, about 10 minutes. Stirring constantly, add the flour and cook for 2 minutes, then add milk and the bouquet garni. Bring to a boil and cook over high heat for 5 minutes. Add the pork and any juices that have collected on the plate. Reduce the heat to a simmer. Cover and cook over low heat for 1 hour, making sure to periodically rotate the pork (the sugars in the milk can cause sticking and scorching). Remove the pork and allow to rest for 15 minutes.
Finish the sauce and serve
Remove and discard the bouquet garni. Strain the cooking liquid into a small pot and bring to a boil. Using a hand blender, purée the sauce until foamy. Adjust the seasoning as needed. Carve the pork and arrange on a serving platter. Spoon the sauce over and around and serve immediately.
Copyright © 2004 by Anthony Bourdain. Recipe and photo reprinted by permission of Bloomsbury USA.
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