Pork loin braised in milk, Bolognese style from Essentials of Classic Italian Cooking (page 417) by Marcella Hazan

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Notes about this recipe

  • Beebopalulu on December 02, 2019

    Really delicious

  • chefmichael on December 28, 2018

    Disclaimer - I’m not good at stovetop braising. BUT as written, this recipe — “minimum heat” and “lazy simmer” and “2.5 -3 hours total” did not in 4(!) hours render my pork shoulder completely tender. It wasn’t tough but did not have the fall-apartness that it should have. And after all the milk and rendered fat I had easily 1.5 cups of fat to scoop out. It was still very delicious. But next time I’m definitely doing this in the oven the whole time with much less fussing than what Marcella prescribes.

  • pattyatbryce on November 17, 2018

    A personal favorite. Don't skip the part about browning the milk solids. They are the best part.

  • conwali on January 30, 2012

    I've been making this for years. Very simple and excellent.

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