The Often Thrown-Away Liquid That's Ideal For Braising Pork

If you are new to braising, you have just uncovered the best hack to make meat fall-off-the-bone tender. In this technique, meat is first seared and then cooked low and slow in the oven whilst partially submerged in liquid. "Braising pork in milk is a traditional technique, particularly in Italian cuisine," said Michael Taus, Executive Chef at La Grande Boucherie Chicago. He spoke with Foodie about a highly effective pork braise that you would have never thought of. Just like leftover steak can be repurposed in steak pizzaiola, curdled milk has a clever second life in cooking pork. A chemical reaction with lactic acid will cause milk to curdle when combined with pork, so why not start with milk that's already curdled? In fact, this is based on a classic Italian cooking technique.

"The curds that form during braising actually develop a ricotta-like texture and are packed with flavor," chef Taus said by way of encouragement. "Instead of trying to eliminate them, you can embrace their unique consistency." When you braise with curdled milk, you have an excuse to not toss the remnants of that post-dated gallon in your fridge. These curds can be strained and used as "a flavorful, milky garnish," explained Taus. Or, if they're too large or inconsistent, "gently whisking or blending a portion of the braising liquid can help create a smoother sauce."

Curdled milk brings both a "slightly sweet, sometimes tangy taste ... and tenderness" to your pork, said chef Taus. Make sure to opt for whole milk in this preparation, as lower-fat options tend to curdle unpredictably. When braised in curdled milk with the traditional aromatics like onion and garlic — we mean whole garlic, as one of the facts about buying jarred garlic is that it's just not as potent — you'll experience a tremendous "depth of flavor" that elevates your pork. It's not the prettiest preparation, sure, but Tuscan and Bolognese home cooks have sworn by this method for a very long time. With the right cut of pork, you will be astounded by how rich and mouthwatering the meat turns out. 

Speaking of that, what is the right pork cut for braising? Chef Taus has his favorites. He likes a Boston butt or shoulder for its abundance of connective tissue, which breaks down to juicy goodness after braising, or pork belly because the "alternating layers of fat and meat create an incredibly unctuous final dish." Rich, substantial country-style ribs pack enough fat to stay tender with long cooking. In fact, Taus said that any cuts high in fat marbling will do the trick. "These cuts thrive in braises because they absorb flavors well while becoming fork-tender over time," he explained.