Pork Roast Braised with Milk and Fresh Herbs (Maiale al Latte )
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/4 cup extra-virgin olive oil
- 1 teaspoon fine sea salt
- 1/2 cup dry white wine
- 3 cups whole milk
- 1 garlic clove, chopped
- Carbohydrate 10 g(3%)
- Cholesterol 181 mg(60%)
- Fat 47 g(73%)
- Fiber 2 g(8%)
- Protein 52 g(104%)
- Saturated Fat 16 g(79%)
- Sodium 609 mg(25%)
- Calories 695
Preparation Preheat oven to 350°F with rack in middle. Heat oil in a wide 5- to 6-quart ovenproof heavy pot over medium heat until it shimmers, then lightly brown roast on all sides with juniper berries and herbs, 8 to 10 minutes total. Add garlic and sprinkle roast with sea salt and 1/2 teaspoon pepper, then cook until garlic is golden, about 1 minute. Pour wine over roast and briskly simmer until reduced by half. Pour milk over roast and bring to a bare simmer. Cover pot and braise in oven, turning roast occasionally, until tender (milk will form curds), 2 to 2 1/2 hours. Transfer roast to a carving board and loosely cover. Strain juices through a fine-mesh sieve into a bowl (discard solids), reserving pot, and skim off fat. Return juices to pot and boil until flavorful and reduced to about 2 cups. Season with sea salt and pepper. Slice roast and serve moistened with juices. Cooks' notes:•Juniper berries can be found in the spice aisle at supermarkets. •Pork can be braised 1 day ahead and chilled in liquid, uncovered, until cool, then covered. Bring to room temperature, then reheat and proceed with recipe.
Preparation Preheat oven to 350°F with rack in middle. Heat oil in a wide 5- to 6-quart ovenproof heavy pot over medium heat until it shimmers, then lightly brown roast on all sides with juniper berries and herbs, 8 to 10 minutes total. Add garlic and sprinkle roast with sea salt and 1/2 teaspoon pepper, then cook until garlic is golden, about 1 minute. Pour wine over roast and briskly simmer until reduced by half. Pour milk over roast and bring to a bare simmer. Cover pot and braise in oven, turning roast occasionally, until tender (milk will form curds), 2 to 2 1/2 hours. Transfer roast to a carving board and loosely cover. Strain juices through a fine-mesh sieve into a bowl (discard solids), reserving pot, and skim off fat. Return juices to pot and boil until flavorful and reduced to about 2 cups. Season with sea salt and pepper. Slice roast and serve moistened with juices. Cooks' notes:•Juniper berries can be found in the spice aisle at supermarkets. •Pork can be braised 1 day ahead and chilled in liquid, uncovered, until cool, then covered. Bring to room temperature, then reheat and proceed with recipe.
