Name: Maiale al Latte (Milk-Braised Pork)
Yield: 8 servings
Ingredients: 4 lb. skinless, boneless pork shoulder, cut into two 2-lb. pieces; Kosher salt; 3 Tbsp. extra-virgin olive oil; 2 heads of garlic, cut in half crosswise; 6 cups whole milk; 4 bunches sage (about 20 leaves) or a mix of rosemary sprigs, thyme sprigs, and/or bay leaves; 2 chiles de árbol or ¾ tsp. crushed red pepper flakes; 4 2" strips lemon peel; 2 Tbsp. very finely chopped parsley; Freshly ground black pepper

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Photo by Chelsie Craig, Food Styling by Kate Buckens

This traditional Italian braised pork roast may not be one of the most photogenic dishes you’ll ever make, but it sure is one of the tastiest. The milk slowly caramelizes during cooking, and at the end it will look as though the sauce is broken; however, the milk curds that form are the most delicious part of the sauce.

Recipe notes

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