Name: Pork Roast Braised with Milk and Fresh Herbs (_Maiale al Latte_ )
Cook time: 25 min
Total time: 3 1/4 hr
Yield: Makes 6 servings
Ingredients: 1/4 cup extra-virgin olive oil; 1 (4 1/2- to 5-pound) boneless pork shoulder roast (without skin), tied; 3 juniper berries (see cooks' note, below), crushed; 2 large rosemary sprigs; 2 large sage sprigs; 1 sprig fresh or 4 dried California bay leaves; 1 garlic clove, chopped; 1 teaspoon fine sea salt; 1/2 cup dry white wine; 3 cups whole milk

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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.

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