PORK BRAISED IN MILK
6 servings
Our absolute favorite cut to use here is the collar, or coppa roast.
Heat in a Dutch oven over medium heat:
- 2 slices bacon or pancetta
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
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
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
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.
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
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