Milk-braised pork sounds so wrong, but it’s so, so right.
The milk is curdled and everything is going to be okay. I promise! Because, despite all inclinations to the contrary—including memories of that science fair experiment where I tried to keep roses alive in milk, and just general visual repulsion—pork braised in milk is absolutely wonderful. It’s tender, flavorful, rich, and comforting. Don’t trust me? Ask an Italian grandma.
Maiale al Latte is a classic Italian dish that utilizes the lactic acid in milk to break down a fatty hunk of pork. It’s hard for some of us to wrap our heads around this because we’re so used to the French style of braising: throwing stock and wine into a pot. But if you’re surrounded by farmland, cows, and pigs, Maiale al Latte starts to make a whole lot of sense.at Chez Panisse.
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