Roti de porc au lait from Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking by Anthony Bourdain

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Notes about this recipe

  • chawkins on September 25, 2025

    I was not wowed by Hazan’s milk braised pork loin, but this, with the added aromatics, is really nice. I had a one and 3 quarter pound piece of pork and it took about 50 minutes to reach the correct internal temperature. I just served the braising liquid as the sauce without straining or blending. It was rustic looking, not as refined as shown in linkin22luke’s photo, but tasted just fine.

  • Delys77 on March 10, 2025

    This is an interesting one. An hour is too long for a loin roast this size. I agree 45 to 50 is likely good. Also after cooking the sieved sauce is far too thin. I blended in all of the aromatics and this was a good texture but it altered the flavour of the sauce quite a bit. Still nice but likeky not quite what was expected flavour wise. Overall good but might look for other renditions.

  • Ro_ on November 28, 2023

    Really nice way to cook a roti de porc, it keeps it moist and the sauce is really nice. My sauce ended up quite a bit thicker than I expected, maybe next time I would thin it down with some stock at the end before whizzing. I had a 900g piece of pork and 50 minutes cooking time was just about right.

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