Pork Roast Braised with Milk and Fresh Herbs (Maiale al Latte )

Ingredients for Pork Roast Braised with Milk and Fresh Herbs (Maiale al Latte )

• 60ml extra-virgin olive oil

• 1 (4 1/2- to 5-pound) boneless pork shoulder roast (without skin), tied

• 3 juniper berries (see cooks' note, below), crushed

• 2 large rosemary sprigs

• 2 large sage sprigs

• 1 sprig fresh or 4 dried California bay leaves

• 1 garlic clove, chopped

• 1 teaspoon fine sea salt

• 120ml dry white wine

• 725ml whole milk

How to make Pork Roast Braised with Milk and Fresh Herbs (Maiale al Latte )

Preheat oven to 177°C 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 teaspoons 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 300g . Season with sea salt and pepper. Slice roast and serve moistened with juices.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.