I know it's been awhile since my last post, and I'm sorry for that! We recently bought a house, moved across town and are currently in the wonderful unpacking process. We LOVE our new home and couldn't be happier! There's a big fenced backyard for the kids, an amazing open-kitchen (with gas!) for me, and not only one, but TWO gas fireplaces for intimate dinner parties. And a man cave in the basement equipped with a monstrosity of a TV, surround sound, a separate kitchen, and soundproofed walls for those Seahawks games. So that's where I've been (the kitchen, not the man cave!). Now that we're here, mostly unpacked, and I'm down to my last three weeks of health coaching classes, I promise to devote more time to recipes and blogging. I'm baaaack!
I love garlic. And any excuse to use entire HEADS of garlic is always great in my opinion. In the fall and winter, with so many people getting sick, I try and eat as much garlic and ginger as possible. It not only helps your immune system fight off colds, but it taste delightful and warms the body!
This recipe came about because I opened the fridge and saw I had a big piece of pork waiting for me that had to be cooked. And almond milk. And fresh thyme. And obviously I had garlic. One quick search through the freezer later, and I was set with my parm rinds. Ready to go! These are often my favorite meals- ones that are completely accidental and you have absolutely no idea if they will work. This one did! I assure you that your house will smell amazing, and your family will love eating this.
- 4 pound pork loin (or shoulder)
- 6 cups almond milk
- 2 parmesan rinds
- 1 bunch thyme
- 2 heads of garlic, with the top 1/4 inch cut off
Preheat oven to 375 degrees F.
Preheat the oven to 300 degrees F. Put all ingredients in a dutch oven. PLace this on the stove and bring it to a simmer.
Cover the dutch oven and place it in the middle shelf of the oven for three hours.
Once the pork is cooked and easily flakes apart, pull it from the oven. Throw away the parmesan rinds and the bunch of thyme (mostly stems by this point). Cook down the milk sauce until reduced by half. Strain this if it's lumpy and season with salt and pepper.
Break off chunks of the pork and arrange them in a bowl. Pour some sauce over and dig in! I served mine over mashed cauliflower and a side of wilted spinach. Yum!