In this simple recipe, an adaptation of Italian cooking legend Marcella Hazan's Bolognese-style pork loin braised in milk, the meat acquires a delicate texture and flavor and the milk slowly evolves into a rich sauce of golden curds. Don't be put off by its homely appearance!

　　

Ingredients

Serves 4 to 6

　　a 2 1/2-pound piece boneless pork shoulder (do not trim fat)

　　2 tablespoons vegetable oil

　　2 cups whole milk

　　

Step 1

Pat pork dry and season with salt and pepper. In a 4-quart heavy kettle heat oil over moderately high heat until hot but not smoking and brown pork on all sides, about 5 minutes total. Carefully add milk and cook pork, covered, at a bare simmer 2 hours. Continue to cook pork, partially covered, at a bare simmer until very tender, about 1 hour. Transfer pork to a cutting board and let stand 5 minutes. Season cooking liquid generously with salt and pepper and boil until slightly thickened, about 2 minutes.

　　

Step 2

Thinly slice pork and transfer to a platter. Skim fat from cooking liquid and spoon liquid over pork.