Milk braised pork
20
min prep time3h
min cook time6-8
serves
ingredients
- 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
preparation
- Season the pork generously with crushed fennel seeds, salt, and black pepper. Cover and refrigerate for 8 to 12 hours.
- Preheat the oven to 300 °F.
- 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.
- In the same pot, add the garlic, lemon zest, sage, and fennel. Cook for 3 to 5 minutes.
- Add the pork back to the pot along with the milk. Cover and braise in the oven for 3 hours or until tender.
- Once cooked, remove from the oven and transfer the pork to a cutting board. Let rest for 15 minutes.
- 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.
- Slice the pork and transfer it to a platter. Spoon the sauce over the meat and serve.
