Pork Roast Braised with Milk and Fresh Herbs (Maiale al Latte )
A tender Italian-style pork shoulder roast slowly braised in milk with aromatic herbs, juniper, and white wine. The milk breaks down during cooking to create rich, flavorful curds and a silky sauce.
Ingredients
- •¼ cup extra-virgin olive oil
- •1 whole boneless pork shoulder roast
- •3 whole juniper berries and rosemary sprigs
- •2 sprigs sage sprigs
- •1 sprig bay leaves
- •1 clove garlic
- •1 teaspoon fine sea salt
- •½ cup dry white wine
- •3 cups whole milk
Cooking Instructions
- 1.
Preheat oven to 350°F with rack in middle.
5 min
- 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. Add garlic and sprinkle roast with sea salt and 1/2 teaspoon pepper, then cook until garlic is golden, about 1 minute. Pour wine over roast and briskly simmer until reduced by half. Pour milk over roast and bring to a bare simmer.
15 min
- 3.
Cover pot and braise in oven, turning roast occasionally, until tender (milk will form curds), 2 to 2 1/2 hours.
150 min
- 4.
Transfer roast to a carving board and loosely cover. Strain juices through a fine-mesh sieve into a bowl (discard solids), reserving pot, and skim off fat. Return juices to pot and boil until flavorful and reduced to about 2 cups. Season with sea salt and pepper. Slice roast and serve moistened with juices.
20 min
