FOOD NEWS
Braise Pork In Milk For An Unbeatably Tender Dish
BY JOHN TOLLEY
Stock, wine, cider, and beer are often used to braise pork, but for results that are more tender than these liquids can produce, consider braising your pork in whole milk.
While whole milk isn't considered acidic, it contains a powerful acid that helps break down meat fibers, essentially turbo-charging the braising process.
Not only does milk provide tenderizing lactic acid, but it transforms during cooking. Milk sugars gradually caramelize in the heat of the braise to impart a sweet, nutty flavor.
As to the curdling, think twice before tossing the squiggly bits. Not unlike a ricotta, these warm flavorful bits make a perfect accompaniment to the achingly tender pork.