Pork Roast Braised With Milk And Fresh Herbs (Maiale Al Latte )
Serves: 6
Kirstin Bosco
1 January 1970
Based on User reviews:
54
Spice
49
Sweetness
53
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil2 large
Rosemary (sprigs)2 large
Sage (sprigs)1 tsp
Fine Sea Salt1 cup
White Wine (dry)3 cups
Whole MilkDirections:
1
Preheat oven to 350°F with rack in middle
2
Heat oil in a wide 5- to 6-quart ovenproof heavy pot over medium heat until it shimmers, then lightly brown roast on all sides with juniper berries and herbs, 8 to 10 minutes total
3
Add garlic and sprinkle roast with sea salt and 1/2 teaspoon pepper, then cook until garlic is golden, about 1 minute
4
Pour wine over roast and briskly simmer until reduced by half
5
Pour milk over roast and bring to a bare simmer
6
Cover pot and braise in oven, turning roast occasionally, until tender (milk will form curds), 2 to 2 1/2 hours
7
Transfer roast to a carving board and loosely cover
8
Strain juices through a fine-mesh sieve into a bowl (discard solids), reserving pot, and skim off fat
9
Return juices to pot and boil until flavorful and reduced to about 2 cups
10
Season with sea salt and pepper
11
Slice roast and serve moistened with juices
12
Preheat oven to 350°F with rack in middle
13
Heat oil in a wide 5- to 6-quart ovenproof heavy pot over medium heat until it shimmers, then lightly brown roast on all sides with juniper berries and herbs, 8 to 10 minutes total
14
Add garlic and sprinkle roast with sea salt and 1/2 teaspoon pepper, then cook until garlic is golden, about 1 minute
15
Pour wine over roast and briskly simmer until reduced by half
16
Pour milk over roast and bring to a bare simmer
17
Cover pot and braise in oven, turning roast occasionally, until tender (milk will form curds), 2 to 2 1/2 hours
18
Transfer roast to a carving board and loosely cover
19
Strain juices through a fine-mesh sieve into a bowl (discard solids), reserving pot, and skim off fat
20
Return juices to pot and boil until flavorful and reduced to about 2 cups
21
Season with sea salt and pepper
22
Slice roast and serve moistened with juices