It’s fun to let a recipe go “wrong” on purpose.
Once strained out of the sauce, I’ve read accounts of the curds being spread on toast. What a pleasure that would be.
But let’s back up a moment. This isn’t about cheese. That’s just the cherry on top. This is really about a braised, tender pork shoulder… fit for any gathering of happy friends. The Sanmarinese and Italians love milk-braised pork. And today, we’re about to see why.
Let’s dive in, shall we?
1/4 cup olive oil
5 lb boneless pork shoulder, a.k.a. pork butt (no skin)
2 large rosemary sprigs
2 large sage sprigs
4 bay leaves
4 whole garlic cloves, skins on
1/2 cup dry white wine
3 cups whole milk
salt and pepper
Preheat the oven to 350F. Meanwhile, on the stove top, lightly brown the pork in a dutch oven with plenty of good olive oil. This will take 5-8 minutes per side over medium-high. As you brown the last side, toss in the rosemary, sage, bay leaves, and several whole garlic cloves (unpeeled). Let them infuse the oil with their glory.
Then, enjoy the glorious scent as you splash the white wine and milk into the bottom of the pot.
Season liberally with salt and pepper.
Cover and pop in the oven. Bake, turning once or twice, for 2 1/2-3 hours, or until completely tender. The milk will form curds.
(soft, herb-scented curds).
Strain the juices, skim off any fat, and serve on the side of the roast. Serve the curds separately, if desired.
Be sure to decorate the roast with a few sprigs of rosemary and sage for color.
The messier the better. No need to slice this one neatly, friends.
Tender, tender, tender.
Serve with Swallow’s Nest Pasta, a.k.a. Nidi Di Rondine.
Adapted from Gourmet.
|2 1/23 hours|
Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.