Food Thoughts – Pimenton Addition to Milk Braised Pork

I ate yesterday at the Commonwealth Club restaurant in London and encountered a good, Gastrokid-friendly variation on a dish both Hugh and I love – pork loin braised in milk.

In the past we've slow-cooked the pork so that the milk curdles and creates a caramelized butter. Yesterday's dish swapped caramelization for the rich smokiness of paprika. I can only assume they slow-braised the pork over a low-medium heat and mixed in a teaspoon of pimenton to give it a smoked-red hue and flavor to match.

That's my hunch and one I'm going to experiment with – I'll keep you posted how it turns out.

- Matthew

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