Learn more about pork brisket here.
- One 3- to 4-pound skin-on, boned-out pork brisket, to be rolled and tied up
- Salt and pepper
- Fresh sage and thyme, 1 tablespoon of each, chopped, or 1/2 teaspoon dried
- 2 tablespoons olive oil or lard
- 1 tablespoon garlic
- 1 quart whole milk
- 2 bay leaves
- The juice of 1/2 lemon
- Zest from 1 lemon
Rub the salt, pepper, and herbs all over the meat. Depending on the size of your roast, you will need about 1 1/2 to 2 teaspoons of salt and pepper, each. Roll and tie up the roast into a cylinder. The roast will benefit from being salted and kept in the refrigerator overnight, or you can proceed with the recipe immediately.
Preheat the oven to 325°F. In a dutch oven, heat the 2 tablespoons of oil or lard. Add the tied up roast and brown it on all sides, about 10 minutes total. 5 minutes into the browning, add the chopped garlic and let it brown alongside the meat.
Remove the meat from the pot and pour off all but 1 teaspoon of the fat. Add the milk, bay leaves, lemon juice and zest. Bring the mixture to a boil, deglazing the pot. Return the roast to the pot, placing the skin side up. Cover the pot and braise in the oven for 1 hour. Remove the cover and braise for 30 minutes longer, or until the internal temperature of the roast registers around 160 to 170°F. The skin on the roast should be golden brown and crisp.
Remove the roast from the pot and place it into a saute pan or hotel pan. Place the roast under the broiler for 30 seconds to 1 minute, to further crisp up the skin.
In the meantime, reduce the sauce: Take the braising milk in the pot and place it on top of the stove. Simmer the sauce for 5 to 7 minutes, until the sauce has formed light-brown curds. Remove the bay leaves.
Slice as much of the roast as you need into 1/2-inch thick slices, arrange on a platter, and spoon the sauce over them. Serve immediately. Leftovers may be refrigerated and sliced cold for use in sandwiches.