Ingredients
3 lb pork loin, boneless, at room temperature
8 cups milk
¾ lb yellow onions, roughly chopped
¼ cup heavy cream
1 tbsp olive oil
1 tbsp cornstarch
3 pcs bay leaves
1 pc star anise pod
salt and ground black pepper, to taste
¼ cup mixed vegetables
⅛ tsp parsley, per serving
Preparation
Season the pork generously with salt and pepper on all sides. Rub to evenly spread the seasonings.
Place the pork into your crockpot, followed by the onions, bay leaves, star anise, and milk.
Cover and cook the pork on low for 4 to 5 hours until pork is tender but still moist.
Once the pork is cooked, drain and set aside.
With the remaining milk, strain into a saucepot and discard all solids.
Bring the milk to a simmer and continue simmering until the milk has reduced to roughly half its original content, roughly 30 minutes. Skim the milk as needed.
While waiting, dissolve your cornstarch in the cream.
Once the milk has reduced, add the cornstarch and cream mixture.
Stir to combine and continue simmering until thickened, roughly 15 minutes.
Season your sauce to taste with salt and pepper. Adjust accordingly and set aside in a warm area.
Heat up your oil in a skillet over medium-high heat. Add the pork and sear until caramelized on all sides, roughly 3 minutes per side.
Once seared, allow your pork to rest briefly before portioning.
Portion your pork accordingly. Serve with potatoes and vegetables done to your preference, together with the milk gravy.
