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Milk-Braised Pork Collar with Gigante Beans and Kale Greens

Chef Mandy Tanner
Servings

6 to 8 servings

Prep Time

20 minutes

Cook Time

3 hours

Calories

396

Cuisine

American/Italian

Category

Dinner

Cozy season cooking means low and slow recipes like this version of a Maiale al Latte, Milk-Braised Kurobuta Pork Collar. Serving the braising liquid as a sauce, adding greens like kale and white beans such as Gigante, Navy or Cannellini make this a complete meal. The tender pork slow-roasts in milk and seasonings in the oven, and though the milk may curdle a bit, it results in a delicious sauce. You may blend it if desired before adding the beans and greens. The pork will be fall-apart tender and so delicious. Cutting the pork into large pieces helps it fit into the pot and creates more surface area for browning and texture

Ingredients

  • 1 SRF Kurobuta Pork Collar, cut into 6-8 large pieces
  • 1-2 tablespoons kosher salt
  • 1-2 teaspoons pepper
  • 1 tablespoon avocado or other high-heat oil, for cooking
  • 1 head of garlic, halved through the middle
  • 1 shallot, halved
  • 1 sprig rosemary
  • 1 sprig sage
  • 1-2 sprigs thyme
  • 1 small lemon
  • 4 cups whole milk
  • 1/8 teaspoon nutmeg, optional
  • 2-4 cups Gigante beans, or Navy, or Canellini Beans, (rinsed and drained if using canned or cooked according to package instructions if using dried beans
  • 1 bunch kale leaves, stems removed, chopped, or other greens

Directions

  1. Preheat the oven to 275°F. Season the pork on all sides with salt and pepper. Tie the herb stems together using kitchen twine if available. Use a peeler to remove the zest of the lemon in large pieces, reserving the lemon for serving, if desired.
  2. Heat a large enameled Dutch oven, or other non-reactive large heavy bottom pot, over medium heat. Add the oil and working in batches, cook the pork until deeply golden brown on all sides. This should take about 15 minutes. Remove the pork.
  3. Add the shallots, and garlic head, cut-side down and cook for about 1 minute or until golden brown. Add the herbs, lemon zest, then add the milk and nutmeg, if using. Add the pork back to the pot. Warm the milk slightly but do not boil.
  4. Transfer the pot to a rack in the center of the oven, and cook uncovered turning the pork every 30 minutes to cook evenly. Roast in the oven for 2 ½-3 hours or until the pork is tender when pierced with a knife and pulls apart easily.
  5. Remove the pork from the oven. Transfer the pork to a serving platter or bowl. Remove the garlic and shallots, and then remove the lemon peel and herbs and discard the lemon and herbs. Skim the fat from the top. Optionally, blend the sauce with an immersion blender. Taste for seasoning and adjust as needed with salt. While it’s still hot, add the beans to the sauce to warm through, and greens to cook. Serve the pork with the sauce, beans, and greens and with the reserved lemon, as desired. Enjoy!

Frequently Asked Questions

  1. How long does it take to braise pork collar in milk?

    Cook the seared pork uncovered at 275°F for 2½-3 hours, turning it every 30 minutes so it cooks evenly. It’s ready when it’s tender when pierced with a knife and pulls apart easily.

  2. Is it normal for milk to curdle when braising pork?

    Yes. The milk may curdle a bit as the pork cooks, and it still makes a delicious sauce. For a smoother texture, you can blend the sauce with an immersion blender before adding the beans and greens.

  3. What beans and greens can I use in milk-braised pork?

    Use Gigante, navy or cannellini beans. Rinse and drain canned beans, or cook dried beans according to the package instructions. Kale is the main choice, but other greens work too.