This brilliant Italian dish begins with pork half-submerged in milk. In the course of long cooking, the milk breaks down into a dark and delicious sauce, whose main character comes from the browned milk solids that remain after most of the water in the milk has boiled away. The roast picks up a delicious crust along the way and remains moist inside.
In Sumatra, there is a similar dish, rendang, which stews water buffalo in coconut milk. After a time, the white coconut milk br