Milk braised pork

Milk braised pork
  • 20

    min prep time
  • 3h

    min cook time
  • 6-8



  • 4 lb pork shoulder roast, skinless and boneless
  • 60 ml (¼ cup) fennel seeds, crushed
  • Salt and freshly ground black pepper, to taste
  • 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
  • 1.5 l (6 cups) milk


  1. Season the pork generously with crushed fennel seeds, salt, and black pepper. Cover and refrigerate for 8 to 12 hours.
  2. Preheat the oven to 300 °F.
  3. In a large pot, heat the olive oil over medium heat and sear the pork on all sides. Remove the meat from the pot and set aside.
  4. In the same pot, add the garlic, lemon zest, sage, and fennel. Cook for 3 to 5 minutes.
  5. Add the pork back to the pot along with the milk. Cover and braise in the oven for 3 hours or until tender.
  6. Once cooked, remove from the oven and transfer the pork to a cutting board. Let rest for 15 minutes.
  7. In the bowl of a blender, blend the braising liquid. Pour into a pot and reduce over medium heat until the milk caramelizes and coats the back of a spoon.
  8. Slice the pork and transfer it to a platter. Spoon the sauce over the meat and serve.

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