Pork Roast Braised with Milk and Fresh Herbs (Maiale al Latte )John Kernick
Simmering a pork roast with milk and a generous handful of herbs results in very tender meat with rich, silky juices. Many Italians will leave the milk curds that form alongside the meat where they are, but Ferrigno strains them out for a more refined sauce.
Cooks' notes:
•Juniper berries can be found in the spice aisle at supermarkets.
•Pork can be braised 1 day ahead and chilled in liquid, uncovered, until cool, then covered. Bring to room temperature, then reheat and proceed with recipe.
