Pork shoulder braised in milk

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. 

INGREDIENTS:

• 1 pork shoulder (scotch)
• 300 ml cream (heavy whipping cream)
• 500 ml whole milk ( full cream milk)
• a 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

Cooking time 1 hour 1.2 kg meat/ 2.5 pound

use a thermometer to have it perfectly cooked.

Temperature of the meat (at heart) must be between 60 and 70 degrees Celsius (148 to 158F)

all the instruction step by step instruction are given in the video

Stephane