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 , 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

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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.