Side Dish

8 Best Side Dishes For Milk Braised Pork

As the name suggests, milk braised pork is a dish that involves cooking milk and pork together.

This results in a rich and creamy sauce for the pork to sit in.

The milk also adds some sweetness to the dish and helps balance out some of the fattiness from the pork itself.

Most people end up serving this meal with mashed potatoes or rice, but you don’t have to limit yourself!

Here are some other great ways to serve your milk braised pork:

Pork and Apples

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Apple sauce is one of the most common ways to serve pork.

It’s simple and easy to make, but it gives a lovely flavor boost.

This apple sauce recipe has just 4 ingredients: apples, sugar, water and cinnamon.

Drizzling this over your pork will bring out the sweetness in both flavors!

If you want something more substantial with your pork, try pairing it with a homemade apple pie or cobbler (for when you’re feeling extra ambitious).

If you go this route, we recommend making an easy crust by combining flour and butter along with some ice-cold water until you have a thick dough that can be rolled out on top of your pan full of fruit filling (we like using this recipe for our pies).

For dessert options that don’t involve baking at all – try serving it up with some apple cider or hard cider instead!

Mashed Potatoes and Gravy

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First, you’ll need to make mashed potatoes.

The classic recipe is simple: boil potatoes in water until tender, drain, mash with milk and butter.

For two pounds of potatoes (about 6 medium-sized ones), you’ll need about 1 tablespoon of milk and 2-3 tablespoons of butter per pound.

Once you’ve got the basics down, there are plenty of ways to tweak it up!

You can add herbs or spices like garlic powder or rosemary; try out different types of milk or replace some with cream; add some grated cheese to give it extra oomph.

If you’re serving mashed potatoes with gravy, here’s what makes great gravy: sautéed meat drippings (meat fat) mixed with flour—either white or whole wheat—and some water (if desired).

To make this work for your pork dish in particular: after sautéing the meat in step one above (and removing from pan), let cool slightly before adding vegetable oil/olive oil – an optional step as well if desired – then add 1 Tbsp flour + 2 cups broth + salt & pepper until thickened.

Cook over medium heat until bubbly then remove from heat once desired consistency achieved (about 15 minutes).

Colcannon

Colcannon is a traditional Irish dish that consists of mashed potatoes and cabbage.

The name colcannon comes from the Irish word for kale, which is cál an cnámh.

Kale was traditionally used in this dish, but leeks are now more commonly used.

This recipe makes enough colcannon to serve as a side dish to your pork roast dinner or with something else you’re serving up.

The key to making good colcannon is choosing good ingredients—you want the potatoes to be fluffy and buttery without being too starchy, and you want your vegetables to retain their flavor without getting lost in all the other flavors going on here (like bacon fat).

If you can’t find cauliflower florets that haven’t been dyed orange from processing chemicals (like we can at Whole Foods), use white potatoes instead—they won’t be quite as creamy but they’ll still taste great!

For best results make sure all of your veggies are roughly chopped into similar sizes so they cook evenly: small pieces will get overcooked; large ones undercooked before stirring throughout each bite of potato goodness!

Turnips, Rutabagas and Carrots

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Turnips, rutabagas and carrots are all root vegetables.

Turnips and rutabagas are very similar; they have a somewhat bitter taste, but they’re also sweet.

They can be served raw in salads or cooked down into purees, soups and stews.

Carrots are often cooked whole with the skin on (though if you opt to peel them first, make sure to scrub them well).

Carrots are a good source of vitamins A and C, as well as beta-carotene—the orange pigments that give carrots their color.

Rutabagas and carrots can be used as a side dish or an addition to a meal.

They make great additions to soups and stews, but they’re also delicious on their own.

To serve them as a side dish, simply peel the skin off and chop them into pieces about 1/4 inch thick.

Then cook in salted water until tender.

Mashed Rutabaga and Parsnip

To make mashed rutabaga and parsnip, first peel the rutabagas and parsnips.

Next, place them in a large saucepan with cold water.

Bring to a boil over high heat, then reduce the heat to medium and simmer until tender when pierced with a fork or skewer, about 20 minutes for the smaller ones and up to an hour for larger ones.

Drain well (discard cooking liquid).

Mash with a potato masher or ricer until smooth; season with salt and pepper to taste (parsnips are naturally sweet so you may not need any additional sugar).

Greens

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If you’re serving greens with your milk braised pork, choose the ones that are lowest in oxalic acid.

Collard greens, mustard greens, kale, chard and spinach are good options.

If you want to add some color to your plate without adding a lot of oxalate-rich vegetables like beets or rhubarb, go for beet greens instead!

Pork and greens pair well together because of their shared flavor profile: both contain high levels of iron (a nutrient that many people don’t get enough of).

They also offer a substantial amount of vitamin A per serving: one cup of cooked collard greens has over 1/3rd as much vitamin A as an entire pound of raw carrots!

Cabbage Sautéed with Bacon

Cabbage is a unique vegetable in that it’s eaten all over the world, and yet no one culture can claim it as their own.

Cabbage belongs to the same family of vegetables as broccoli, kale and Brussels sprouts.

It’s also known as Chinese cabbage or white cabbage due to its pale green color when raw.

 Cabbage Sautéed with Bacon is a great side dish for milk braised pork.

It’s also delicious on its own as an appetizer or served with a meal of steak or chicken.

This recipe is very easy to make and doesn’t require many ingredients.

It’s a good way to use up any leftover bacon you might have in the fridge!

Milk braised pork goes best with potatoes, cabbage or greens

Pork and apples are a match made in heaven, so it’s no surprise that this dish pairs well with potatoes.

Make some mashed potatoes and gravy to go along with the pork, or try your hand at colcannon for an Irish twist on the classic pairing.

If you’re feeling adventurous, try turnips, rutabagas, carrots or mashed rutabaga and parsnip.

Milk Braised Pork also goes beautifully with greens—wilted spinach is a nice way to lighten up this rich dish!

Brussels sprouts with bacon couldn’t be more complementary—the smoky flavor works surprisingly well on its own or added into the mix of other dishes.

Conclusion

Now that we’ve got you thinking about all of these possibilities, it’s time to get cooking!

Let us know if you have any other ideas for what to serve with milk braised pork.

We can’t wait to hear from you!

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