Tender pork shoulder cooked in milk recipe (makes the meat tasty, moist and delicious)

Join my online French cooking classes 👨‍🍳: learn.thefrenc... This week we are revisiting an old French classic which is pork braised in a mix of cream , milk garlic thym and nutmeg. Once cook we will learn how to create a bread sauce to go with the meat.One of a kind recipe SUBSCRIBE: bit.ly/2Of3oJD NEWSLETTER►bit.ly/2lNomli
INGREDIENTS:
1 pork shoulder (scotch)
300 ml cream (heavy whipping cream)
500 ml whole milk ( full cream milk)
pinch of salt and pepper
8 cloves of garlic
2 small bay leaves
4 twigs of fresh thyme
3 pinch of freshly grated nutmeg
2 tablespoon of oil (I used grapeseed oil)
1 teaspoon of french style butter ( unsalted)
50 grams / 1.7 oz of bread crum (the white part of the bread)
Serve with a side of roasted potatoes
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[@jeffersonparis3549]

This is imense. Made it today. Didn’t put bread on the souce but a spoon of corn flour ( had a gluten intolerant guest). It is really a devine family get together dish.

[@thomwroz3383]

This is one of my favorite pork recipes. I add a whole carrot and half an onion to the pot for a more complex flavor. They are removed before blending the sauce. I’m glad you’re doing these home style, accessible recipes on your channel. I’m a fan.

[@lisalaughton453]

I love this series! Thank you! I worked as line cook at hotels, and thought I was getting good until I went to the Four Seasons Hotel, under Chef Michel Lanot. I learned to keep a note pad in my pocket to record recipes and instructions, for Pike Quenelles or others. A few years there elevated my skills enough to become a chef myself. The 24/7 life of hotel chef is exhausting, and after 10 years I went to teaching in high school. Yes, high schools have good commercial cooking classes now, and they are full! After 25 years of beginner level teaching, it is a joy to view this series, which reminds me so wonderfully of the training and fantastic food I enjoyed before teaching. I really think people are ready for a come-back of these foods, once cast aside when Nouvelle came in. It's new again! I have great respect for this cuisine, and you personify that!

[@tshampoo7762]

I have an Italian recipe which is very similar but adds lemon juice and it’s rind to the milk and cream. The curds give the sauce the thickness and it’s amazing.

[@kristinahysenaj2727]

anyone else notice how spotless and perfect all his pots and pans look

[@winston_smith7023]

Kristina Hysenaj : Yep. He was a little cagey about it when I asked. I’ve got authentic La Creuset pots and have discoloration on the bottom, inside. I asked how he got his so clean, said I’d tried everything... he suggested maybe I didn’t have real La Creuset! Personally, I LOVE Stephane-but that was kind of rude. Still a subscriber though!

[@hillbill79]

@@winston_smith7023 I think you have over heated the pot. Heating cast iron beyond a certain point causes the pores in the metal to expand ( cast iron is porous, that's also the reason we can season cast iron with oil and make them non stick)), which causes micro fractures in the enamel, which lets what ever you are cooking at the time to get into those cracks and causes the discolouration. Its quite easy to do on the hob where it is in direct contact with heat, which is why the bottom stains more than the sides. Over time this will also cause the enamel to start chipping. Never use them over a high heat on the hob, they withstand oven temps well enough, up to maybe 240c I think it is.

[@nubbyrose87]

Winston_Smith Bleach or magic erase. Both will improve the look a lot but not good as new.

[@winston_smith7023]

hillbill79 : great info! I think you’re right, unfortunately 😔

[@winston_smith7023]

Nubby Rose Thanks, Nubby! I will DEFINITELY give it a try! And next time, I’ll try not overheat the pot, as Hillbill suggests.

[@jamessinclair9886]

Enjoy this guy and his thorough, but casual, approach.

[@guycalabrese4040]

This is a classy guy!!! You can tell he's very well educated from working in high class restaurant kitchens. Love his "Mise en place"...

[@bjornsvalling1066]

I have never braised a steak in cream or milk before, but this reciepe I have to try out. Thanks Stephane!

[@cjb8010]

Another excellent exposition. Always the right tone, always the right detail (not to much not too little), and a genuine and fun personality.

[@johnxavierholman944]

Add some julienned lemon rind with your aromatics and you have Maiale al Latte :) Beautiful to see the shared flavors across the Mediterranean. And yes milk braise is the real deal! unbelievable flavor

[@chica1111chica]

Making the recipes you share with us makes me feel so fancy and high class. I appreciate the professional but personal feel of your videos \\ 😊

[@tshegomalebana7297]

I've really learnt a whole lot about French cooking from this channel 👍

[@yimmyherrera721]

Woooow Thank you for share your recipes and technics ...Greetings from Chile !!

[@Burevestnik9M730]

This recipe rules all of your meat recipes so far, the second place being 30 garlic cloves chicken. I used 490gr chuck cut as a thick 1.5" steak and 60min total cooking time. The chuck was melting like it was 3mth old barbecued piglet. I used less cream and milk but I'll increase next time as the sauce is out of this world. I used tarragon instead of thyme and nutmeg powder spice. The ingredients let pork speak for itself while melting in your mouth. If you use chuck cut, it will have much more fat than shoulder cut (although both are from the shoulder). For the chuck I recommend a denser sauce because there is nothing dry within, on the contrary. I used gluten free bread crumbs to make the sauce to my liking. It was a gastronomical nirvana.

[@brucejones3046]

I absolutely love your series. Thank you for the great job you do. Your ability to demystify the French culinary arts is outstanding. You're a very talented, effective instructor. I watched your Sauce Supreme episode last week. The way you execute in strict accord with Escouffier's recipe in Guide de Culinaire, is fantastic. In this manner, we get to see first hand the importance of reducing and reducing and reducing and the importance that has in developing depth of flavor.

[@TartanJack]

So glad you are back. Beautiful video images, beautiful recipe.

[@gggreggg]

the chef is delightful. very informative, but relaxed and friendly. (unlike Gordon Ramsey)

[@gunhedd5375]

DJ S • Because it acceptable to be an asshole if you got a trophy? 🤔

[@kingk2405]

A French chef working with Ramsay was saying he is a really cool and nice guy. His image of being rude is for the shows and is entirely fake . It is just for the buzz.

[@georgealderson4424]

I watched this video when I was back from work at 6am this morning and it made my mouth watwr straight away. Merci beaucoup Monsieur

[@JonniePolyester]

I’ve combined stock & cider with the milk superb! 😋

[@chrishewitt4220]

Tres bon... formidable, monsieur! So making this recipe this weekend! Merci, mon ami!

[@geomondiale1768]

Best cooking channel I've seen.... Great job my brother

[@ChateauShack]

That's what I'm making for my supper tonight - I can't wait!

[@solomonbiong8038]

Hi.. Chef I'm Solomon from the Philippines!!!!Thank you so much for sharing your new recipe.. i learn a lot...

[@jeffward1106]

Great video. Teaching patience is the key to a good recipe.

[@davidrobinson4291]

Thank you so much for making this video! I've been looking for this recipe forever!

[@luc8254]

The finest of milk steaks

[@ClaireGraceMarshall-jr5mm]

This looks amazing, i once cooked a veal roast in milk, it was delicious too

[@meredithlaine]

I love your channel! My boyfriend is French, so of course I am wanting to learn everything I can about traditional French cousine and French dishes and I have already learned so much. Thank you! 🙏🏻♥️

[@helenjones4550]

One of my favourite pork dishes. It never fails ❤️🇨🇦

[@andygrontkowski5447]

Glad you're back. Great recipe and video!

[@S62bhas]

Excellent God Bless You Abundantly

[@polypx]

This recipe is so fabulous... I'm making it again today, maybe the fourth or fifth time since I discovered this video.

[@COOKINGFROMTHELOFT]

I'll admit that initially I was skeptical. But now I am SO doing this one!!! Merci Stephane!!!

[@theghostofsagan]

Thank you for the delicious recipe and so great to see you back at it! Love this channel!!!

[@Burevestnik9M730]

key things: cream, garlic, nutmeg. I did not have thyme so I put tarragon. Because of allergies I put gluten free bread crumbs instead of bread. we'll see how it goes. I'v seen nutmeg and cream goes together in pasta al limone. probably some lemon zest should go here as well but who knows, If it is in Escargote then it must be exactly like this

[@versioncity1]

I've cooked this for years but was bit surprised that he didn't use white wine. Personally i cook for the first half of the cooking time in white wine and then add the milk for the second half, so about 90 min, wine and then 90 min milk. Reduce it all at the end after lifting the meat out. Never tried it just milk, but I'm pretty sure with the wine would be better. Apart from that I'd add a fair bit of fresh sage at the end.

[@Marcel_Audubon]

looks delicious... and a nice old plate for a nice old recipe, too p.s glad you're back in your home kitchen

[@overworlder]

Marcella Hazan has a version with pork loin. Made it for years.

[@rwatts2155]

I have braised my pork roasts in mild for more than 20 years. It's the BEST way that I have found to cook a pork roast. I love this recipe! But I like my pork roasts to be a bit less "done". I remove the roast at 145* F. Maybe 140* F as they continue to cook for a bit. I've never used the bread in the sauce, however. I'll have to try that!

[@zigzag1100]

enjoyed the video and instructions ,will repeat the recepie with family on sunday , pls share some idea with pork ribs , barbacue ideas etc.... keep up the good work love the channel...

[@dogfaceponysoldiers5038]

Awesome 👍

[@ComblessMan]

Initially I cringed at the idea of cooking pork in milk ( I have never imagined anything like that.)but, after watching this, ... the bread sauce, ... brilliant. I am excited about this. Thank you. Learning and trying new things. Next Sunday this is our dinner.

[@ChateauShack]

So how did it go?

[@Burevestnik9M730]

@@ChateauShack bad, obviously

[@ChateauShack]

@@Burevestnik9M730 Hey! Thanks for posting to me, I had forgotten about this recipe. Me thinks I'll do it again this week! (and check your modifications while I'm at it...)

[@HBrooks]

interesting technique! i'll have to try this the next time i get one of these on sale.

[@sue2611]

Oh, yes! I'll be trying this soon.

[@delphzouzou4520]

Nice. This channel is more or less the garlic academy, which is totally ok for me. ^^

[@annemonekristen1964]

Perfect recipe! I am going to give it a try and invite my lovely neighbors. :-) Big hug to you two from France!

[@snifferdogxsnifferdogx5977]

Il est rentré!!! J'espère le rencontrer un jour. xoxo

[@krzysztofbaron7527]

Delicious recipe, good idea.

[@CsabaKissColorado]

Those roasted potato look amazing at the end. Can you show us how you did them?

[@dwaynewladyka577]

That sure looks impressive. Cheers!

[@kiraward1125]

Thanks you I always thought I was doing my version of the recipe wrong after seeing it once in a magazine and now I know I have not.

[@MiguelDunham]

I've seen a variation of this recipe with prunes (winter) or sliced fresh plums (summer) too.

[@thisistraightgarbage]

The one with prunes honestly sounds amazing.

[@CzoTortilla]

Pork roast with prunes is a classic. But it's a totally different recipe, without milk.

[@sirwholland7]

Wonderful, looking forward to giving this a try... thanks (would sourdough bread ruin the flavor profile or add a bit of tang.)

[@ColonelBummleigh]

Nice!

[@punch6832]

Thanks for solving my dinner dilemma. 👍

[@TheDerfixer]

I have made this and it’s delicious! Like pork caramel. 👍

[@scottyg9167]

Try it also without the bread but add a stick of Indian cinnamon, with a tiny bit of Aleppo chili. Delicious twist on this yummy stuff.

[@Randal835]

Thanks for this recipe, I cooked this as my main for a French themed evening for my Mother in Law, she loved it! The meat is so tender and soft, the thyme and nutmeg flavours really make it. Next time I need to make the sauce a bit thicker though...any suggestions?

[@Fridelain]

Add a thickener like cornstarch

[@hothe65]

I have cooked a simpler version of this but this looks better. In my version I serve it on pasta. The sauce is wonderful and would be good with rice too. The pork becomes so tender and moist. Shoulder of pork is fantastic. I use it to make a ragu with peppers, tomatoes, cider and paprika.

[@FrenchCookingAcademy]

he’s it’s a great way of cooking it

[@charlesneedham3118]

No jelly beans? I thought this was supposed to be high class.

[@bryantcerrelli28]

Charles Needham it’s not even boiled over hard 😆

[@isaacgrays]

@@bryantcerrelli28 milk steak a la francaise

[@andysbg77]

Très Interessante!!!!!

[@FrenchCookingAcademy]

😋👍👨🏻‍🍳

[@jeanlucdesselle1447]

What veg or meat would go well with this leftover sauce?

[@Devanbree]

Great recipe. Thank you so much for your channel. You make cooking non intimidating. Also you are very handsome , so it makes it even better to watch. 😊

[@alanvonau278]

For those of you who use Fahrenheit instead of Celsius for temperature, here is the *exact conversion* from degrees Celsius to degrees Fahrenheit: °F = (°C * 9 / 5) + 32° Thus, 60°C = 140°F (e.g., internal temperature of meat); 180°C = 356°F (e.g., oven temperature); et cetera.

[@DrDocDRM]

“ hey Siri . . . “

[@drunkenmasterii3250]

You're back!

[@Ms.VitaMinC]

How much dried nutmeg should I use, if I can’t get it fresh ? Thanks for the recipes, I love this channel!

[@FrenchCookingAcademy]

3 to 4 pinches depending on your taste

[@Ms.VitaMinC]

French Cooking Academy thank you so much

[@adriennepender673]

Love the channel! Question about the sauce; could you reduce the milk a little before you add the bread? The sauce looks delicious but a bit thin, for my taste. Can’t wait to try this!

[@FrenchCookingAcademy]

you can but it’s not a type of sauce that is meant to be thick once filtered you can leave it simmer very gently if you like but since pork is quite dry usually the thinner aspect of the sauce really work well.

[@adriennepender673]

French Cooking Academy I see, understood! Thank you!!

[@Burevestnik9M730]

@@FrenchCookingAcademy any bouque garni and/or orange peel?

[@jamesredmond9978]

Anyone who cares about food should be here.

[@emoryuriel6861]

instablaster

[@yimmyherrera721]

Certainly !!

[@kimquinn7728]

I have a 3 1/2 lb pork but that Google says is the same as pork shoulder. Is it? It is thawing as I type and would like to make this tomorrow. It looks amazing! About how long in oven?

[@kevinallardyce]

would the sauce have separated if you did not use cream?

[@ace625]

This looks amazing! Question about the cut of meat: the ingredients say shoulder but it looks like pork loin to me? The fact that you cooked it to 160F also makes me think it's loin since shoulder as I know it would go to 190F to become tender. Is this maybe some difference in names of cuts between Australia and the US?

[@lylegorch5956]

Can't wait to fix this.

[@pierrebraas8541]

Merci d’être revenu...

[@Dafoodmaster]

this is really quite close to Milk Steak from the amazing show It's Always Sunny in Philadelphia - can you do something similar with beef?

[@richardyates4314]

Would this work with different cuts of pork ie: loin or thick cut chops? Full roast a bit much for one 😊

[@BETKDFin]

Is it possible to use beurre meunier to thicken the sauce?

[@damien2198]

62*C is now considered safe for pork (by the USDA is I remember (as most of those who got sick had eaten Game not farmed pork)) & Pork is much nicer/tender at 62.

[@broglah]

What was the weight of the joint and what temperature did you cook it at?

[@MbisonBalrog]

What temp do I set oven at?

[@m.sandradhee998]

320-325 F

[@7bittedie9]

How do you make those potatoes?

[@markomarkovic1360]

5:39

[@lisatran4089]

yummy :)

[@novembersky3749]

can i use crock pot ,how long>?: ) love ur accent qui qui ; )

[@mangethegamer]

Can you please make Philadelphia milk steak?

[@carlyoungblood7084]

Does anyone know if this would work with wild pork, keeping in mind the lack of fat in the meat?

[@punch6832]

Can you do this with a whole chicken?

[@FrenchCookingAcademy]

you could try but it’s best suited for white meats like pork or veal

[@BigBobDookie]

Milksteak is real!

[@7bittedie9]

Pleeeese show us how to make those potatos:)

[@Burevestnik9M730]

I think 320 degrees is too high, it was boiling inside. After 10min take a look inside the pot and make sure it is slightly simmering. Either that or sip a lot of liquid and you can always adjust with bread crumbs. But less liquid is more cost-effective

[@Dr.Schnabel]

Tại sao không gắn bó với ẩm thực Việt Nam?

[@Burevestnik9M730]

it is not clear where we prepare this, in the oven or on the stove? it is not shown in the video

[@theodore8178]

Is this kosher?

[@dima.reiter]

What was the reason of not cleaning garlic from the beginning if any way we gonna smash it after? isn't it easier let it melt while cooking?

[@FrenchCookingAcademy]

they would diffusée too much garlic taste and add some bitterness and it’s easier too 🙂

[@FooMoDee]

F yeah!!!

[@sake9305]

Looking to try something similar but maybe with beef and coconut milk instead. We’ll see how that goes

[@aliciaarden2019]

Monsieur, what's the French name of this dish?

[@FrenchCookingAcademy]

porc au lait

[@sevolund]

Why does i only have the microwave+oven thingy in my new place... Make me sad, i dunno how to use it. Sorry english folks, i dont know the specific word. We call it "combiné" which mean combine, maybe it is the same

[@minotaur818]

milk steak?

[@thetinkercook5430]

Rosemary potatoes? Why the rosemary garnish? Should be a Thyme garnish?

[@novembersky3749]

\this is better than fondu

[@lisalaughton453]

My name is Robert, not my wife Lisa FYI.