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Just reading how a high end caterer is fielding requests for pork in milk for Christmas dinner. I've never heard of that. What advantage does braising pork in milk give?

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Maiale al latte, or milk-braised pork, is a classic northern Italian preparation, with variations in Tuscany, Veneto, Bologna, among other locales. Some claim the lactic acid tenderizes the pork. I don't know about that, but when done correctly (IMHO), the milk caramelizes, often curdles, and becomes a delicious, albeit broken, sauce.

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