Pork Braised in Milk

Many versions of this dish exist all over Italy; some include cloves or other spices, but this is the way Beppino would make it. The casserole dish that you use should be of a size and shape that will comfortably take the meat and all the milk, while allowing the meat to remain mostly submerged in the liquid while it cooks. It requires long, slow cooking to render the meat truly tender until it almost starts to fall apart.