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Milk Braised Pork with Herb Salsa


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  • For the Pork:
  • 6 pounds skinless, boneless pork shoulder( also called Boston Butt or picnic shoulder), cut into 3 2-pound pieces
  • Salt, to taste
  • 16 sage leaves, divided
  • 4 large sprigs rosemary, leaves removed, divided
  • 3 tablespoons extra-virgin olive oil
  • 5 cups whole milk
  • 1 fresh bay leaf
  • Zest from 1 lemon, removed using a vegetable peeler
  • 1 head garlic, halved horizontally
  • Crushed red pepper flakes, to serve
  • For the Fried-Herb Salsa:
  • Canola oil, for frying
  • 8 large rosemary sprigs, leaves removed
  • 1 bunch sage (about 20 sage leaves)
  • Salt, to taste
  • 2 cloves garlic, roughly chopped
  • 1 tablespoon lemon juice
  • Zest from 1 lemon, removed using a micro plane
  • 1 cup extra-virgin olive oil



Step 1

1. Make the pork: Place the pork on a clean work surface and season generously with salt and half the sage and rosemary. Wrap in plastic and marinate overnight in the refrigerator.

2. Preheat the oven to 350°. Take the pork out of the refrigerator a few hours before cooking to take the chill off; remove and discard the sage and rosemary. Heat the olive oil in a large Dutch oven over medium-high heat. When the oil is hot, add the meat and cook, working in two batches so as to not overcrowd, until the meat is a deep golden brown on all sides, about 30 minutes. Transfer the meat to a plate and pour any excess grease out of the pot. Place the meat back in the pot and add the milk, bay leaf, lemon zest, garlic and remaining sage and rosemary. Cover the pan and bake on the center rack, turning the meat occasionally until the pork is tender and the milk has curdled and becomes golden brown, about 2½ to 3 hours
3. Meanwhile, make the fried-herb sauce: In a small saucepan over medium heat, pour enough oil until it reaches a depth of 1 inch. When the oil is hot, fry the herbs in batches until just crisp, about 40 to 45 seconds. Remove using a slotted spoon and transfer to a paper-lined plate. Season with salt and set aside.
4. In a mortar and pestle or using your knife, pound the garlic into a paste. Add the lemon zest and lemon juice and allow to sit for 5 minutes. Add the fried herbs and gently pound the herbs until they have just broken down. Stir in the olive oil and set aside.

5. To serve, slice the pork and serve with the fried-herb salsa and crushed red pepper flakes

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