Pork Braised In Milk

Let's Cook

1. Step 1.

   Heat in a Dutch oven over medium heat: 2 slices bacon or pancetta

2. Step 2.

   Cook until the fat renders and the slices are browned. Remove the bacon (reserve it for serving) and add to the pot: One 2 ½-pound boneless pork shoulder or sirloin roast or one 3-pound bone-in pork loin roast

3. Step 3.

   Brown the meat on all sides, about 15 minutes total, and transfer to a plate. Add to the pot: 1 small onion, diced; (1 small fennel bulb, diced); 1 celery rib, diced; 1 carrot, diced; 6 garlic cloves, smashed

4. Step 4.

   Cook until the vegetables begin to brown, about 8 minutes. Add: 3 cups whole milk; 6 sage leaves; 2 bay leaves; 2 large strips lemon zest, removed with a vegetable peeler; 3-inch sprig rosemary

5. Step 5.

   Return the pork to the pot, bring to a simmer over high heat, then cover and reduce the heat to low. Simmer, turning the meat occasionally, until the pork is very tender when pierced with the tip of a sharp knife, 1 ½ to 2 hours.

6. Step 6.

   Transfer the meat to a platter and cover with foil to keep warm; remove the herbs and zest. Skim as much fat from the surface of the braising liquid as possible and bring to a boil over medium-high. Cook, stirring occasionally, until reduced by half, about 15 minutes. If desired, you may strain the vegetables out or blend the sauce for a smoother texture. Season to taste with: Salt and black pepper

7. Step 7.

   Slice the meat and arrange on a platter. Spoon the sauce over the meat. Crumble the cooked bacon or pancetta and sprinkle over the top along with: Chopped parsley