Memorable Quotes:

“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect.” — Fernand Point

Italian Pork Braise

A rustic Italian-style pork shoulder braised slowly with sage, rosemary, garlic and onions. Milk added during the final stage of cooking creates a rich, savory sauce that is puréed with the onions and served over the tender pork. Excellent with orzo or noodles.

Italian Pork Braise

Servings: About 6–8
Prep Time: About 15 minutes
Cook Time: About 2 hours 45 minutes, plus sauce reduction

Ingredients:

  • 4 teaspoons dried sage
  • 1½ teaspoons dried rosemary
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 boneless pork shoulder roast
  • 2 onions, sliced
  • 2 tablespoons minced garlic
  • 2½ cups milk, divided
  • Fresh sage, for garnish

Instructions:

  1. Preheat the oven to 350°F.
  2. Combine the dried sage, rosemary, salt and pepper.
  3. Pat the herb mixture evenly over the entire pork shoulder.
  4. Place the roast in a heavy, ovenproof covered pot, such as a Descoware or enameled cast-iron Dutch oven.
  5. Roast at 350°F for 1 hour.
  6. Add the sliced onions to the bottom of the pot, arranging them underneath and around the roast.
  7. Return the pot to the oven and cook for 1 hour longer.
  8. Remove the pot from the oven and carefully spoon off the excess fat.
  9. Add 1 cup of the milk and the minced garlic.
  10. Return to the oven and cook for another 45 minutes, or until the pork is very tender.
  11. Transfer the pork to a serving platter and keep warm.
  12. Degrease the cooking juices again.
  13. Add the remaining 1½ cups milk to the pot.
  14. Bring the mixture to a simmer and reduce for 5–7 minutes, or until slightly thickened.
  15. Transfer the onions and sauce to a blender and carefully purée until smooth.
  16. Spoon some of the sauce over the pork and serve the remaining sauce separately in a gravy boat.
  17. Garnish with fresh sage.

Tip: This is particularly good served with orzo or buttered noodles, which will absorb the creamy sage-and-onion sauce. Because pork shoulder size isn't specified in the original recipe, use tenderness rather than cooking time alone to determine doneness.

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