Pork Braised in Milk

Marcella Hazan, in her seminal Essentials of Classic Italian Cooking, wrote that of the thousands of recorded dishes that could illustrate the genius of a cuisine, Pork Braised in Milk would certainly be among the favoured few.  Her recipe is exceedingly simple – start with a pork loin roast (bone included), brown it well in some oil, add around 2 cups milk, and simmer over low heat for several hours until tender.  She also notes that, if we have access to it, and are not averse to the fact that it might fall apart in whilst carving, pork butt, or Boston shoulder, laced with a goodly amount of fat – is preferrable, but perhaps won’t be as pretty on a plate. Continue reading →