Instructions: Braising pork in milk sounds a little bit eccentric, but this classic Italian dish forms a delicious sauce with the browned milk solids that result at the end of cooking.

Heat the butter over high heat in a pot just large enough to hold the pork.

Season the pork with salt and pepper and brown on all sides. Reduce the heat to low and add the milk. Simmer partially covered for 1 1/2 to 2 hours, until the meat is tender and the milk has been reduced to nut-brown clusters. Remove the meat and allow to rest 10 to 20 minutes before slicing. Skim off and discard the fat from the pot, being careful to leave the clusters of milk solids behind. Add the water and cook over high heat, whisking constantly, until the water has evaporated. Adjust the seasoning of the sauce and spoon it over the sliced pork.

Serves 4 to 6.

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