Pork Braised in Milk Recipe
This is a classical Italian recipe that calls for simmering pork in milk until the pork is fork tender and the milk has curdled. While the appearance of the finished dish is not always pleasing to some people, once you taste this delicious preparation you will learn to love it. This pork is wonderful served with risotto.
- 2 Tbsp. olive oil
- 2 Tbsp. unsalted butter
- Salt & pepper
- 1 boneless pork shoulder roast, 3-4 pounds (without skin), tied
- 2 large rosemary sprigs
- 2 large sage sprigs
- 1 bay leaf
- 6 garlic cloves, roughly chopped
- Zest of 2 lemons
- 3 cups whole milk
- 2 Tbsp. Italian parsley roughly chopped
- Preheat oven to 350° F with rack in the center.
- Heat oil and butter in a wide, heavy pot over medium-high heat.
- Season the pork generously with salt and pepper and place in the pot.
- Brown the pork on all sides and then remove.
- Pour the excess fat out of the pot and then put the pork back in.
- Add the remaining ingredients to the pot and place it in the oven, partially covered.
- Cook the pork for about 2-2 1/2 hours or until the meat is fork tender.
- If the appearance of the curdled milk is unappealing, you can strain the finished sauce through a sieve or puree it in a blender.
- Slice the pork and serve it with the risotto and lots of sauce on top.
- Garnish with the chopped parsley.