Servings: 6 to 8
In Italy, particularly the Emilia-Romagna region where dairy reigns supreme, they’ve been braising pork in milk for centuries. The lactic acid in the milk helps tenderize the meat, giving it a more satiny and luxurious feel, while the milk cooks down to a rich sauce. This recipe marries the classic technique with an American pot roast, combining the meat and vegetables into a one-dish meal. Learn how you can create your own customized pot roast recipe.
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The milk may curdle during the long braise, but to some cooks (including the legendary Marcella Hazan), that’s a bonus. If you don’t like the look or texture of a curdled sauce, simply strain it before serving.
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