Pork braised in Milk & Fresh Herbs | Maiale al Latte
Maiale al Latte is one of those dishes: pork braised in milk for hours, until the milk gives way to tender, nutty, herb flavored curds.
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Cooking tools:
- Dutch oven
- Fine-mesh sieve
- Oven
- Stove
- Tongs
- Measuring cup
- Ladle
- Serving platter
- Serving bowl
Ingredients
- 1/4 cup olive oil
- 5 lb boneless pork shoulder (, a.k.a. pork butt)
- 2 sprigs rosemary
- 2 sprigs sage
- 4 bay leaves
- 4 cloves garlic (, skins on)
- 1/2 cup white wine ((use a dry white, ideally))
- 3 cups milk
- salt
- pepper
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