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.
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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I wonder if you could use soaked, dried beans. Seems they would cook in 2-1/2 hours and would have more flavor than canned if cooked with the other ingredients.
Delicious and easy. Definately a keeper.
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