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Pork Roast Braised with Milk and Fresh Herbs
Pork Roast Braised with Milk and Fresh Herbs
(Maiale al Latte)
 
 
Ingredients:
 
One (4 and 1/2 to 5-pound) boneless pork shoulder roast (without skin), tied
3 juniper berries, crushed
1/4 cup extra-virgin olive oil
2 large rosemary sprigs
2 large sage sprigs
1 sprig fresh or 4 dried California bay leaves
1 garlic clove, chopped
1 teaspoon sea salt
1/2 cup dry white wine
3 cups whole milk
 
Directions:
 
Preheat oven to 350F with rack in the middle.

Heat olive oil in a wide 5 to 6-quart ovenproof heavy pot over medium heat until it shimmers.

Lightly brown roast on all sides with juniper berries and herbs, about 8 to 10 minutes.

Add garlic and sprinkle roast with sea salt and 1/2 teaspoon pepper.

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.

Cover pot and braise in oven, turning roast occasionally, until tender (milk will form curds), 2 to 2 and 1/2 hours.

Transfer roast to a carving board and loosely cover.

Strain juices through a fine-mesh sieve into a bowl (discard any 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. Makes 6 servings.
 
That's it!
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