MILK BRAISED PORK
An Italian classic for the holidays? Try this braised pork roast in milk with garlic, lemon zest, sage and fennel.
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Cooking tools:
- Blender
- Microplane
- Oven
- Stove
- Pot
- Cutting board
- Chef's knife
- Spoon
- Serving platter
- Refrigerator
Ingredients
- 4 lb pork shoulder roast, skinless and boneless
- 60 ml (¼ cup) fennel seeds, crushed
- Salt
- freshly ground black pepper
- 45 ml (3 tbsp) Stefano extra-virgin olive oil
- 1 head of garlic, whole
- 1 lemon, zest
- 1 bunch sage
- 1 fennel bulb, thinly sliced
- 1 1/2 l (6 cups) milk
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