Milk-Braised Pork with Fried-Herb Salsa
"Leaen ro make this classic Italian dish made with pork and milk...."
INGREDIENTS
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For the Pork:
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6 pounds skinless, boneless pork shoulder, cut into 3 2-pound pieces
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Salt, to taste
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16 sage leaves
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4 large sprigs rosemary, leaves removed
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3 tablespoons extra-virgin olive oil
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5 cups whole milk
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1 fresh bay leaf
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Zest from 1 lemon, removed using a vegetable peeler
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1 head garlic, halved horizontally
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Crushed red pepper flakes, to serve
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For the Fried-Herb Salsa:
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Canola oil, for frying
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8 large rosemary sprigs, leaves removed
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1 bunch sage (about 20 sage leaves)
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Salt, to taste
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2 cloves garlic, roughly chopped
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1 tablespoon lemon juice
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Zest from 1 lemon, removed using a micro plane
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1 cup extra-virgin olive oil
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