Use Milk (Yes, Milk!) to Make The Tenderest of Pork Braises

Meet your new braising bestie! [View this email in your browser]( [Bon Appétit Newsletter Banner Pink]( [Use Milk (Yes, Milk!) to Make The Tenderest of Pork Braises]( [Maiale al Latte is a classic Italian dish that utilizes the lactic acid in milk to break down a fatty hunk of pork. It’s hard for some of us (non-Italians) to wrap our heads around this because we’re so used to the French style of braising: throwing stock and wine into a pot. But if you’re surrounded by farmland, cows, and pigs, Maiale al Latte starts to make a whole lot of sense.]( [This Fall Spritz Tastes Complex, But It Couldn’t Be Easier to Make]( [The key here is the magic ratio: four parts cider to one part amaro. You could measure, or you could just eyeball it. Really, says Molly Baz, it doesn’t even matter what type of amaro you use; just go for whatever you have on hand. Aiming for a “medium” option that balances bitter, sweet, and citrus will work particularly well against the dry tang of the cider—we tried Meletti and felt quite positive about the results. Remember, you’re using Basque-style cider here, which means there’s barely even a hint of sweetness coming from the apples. Just funky tartness, nice and cloudy and unfiltered. Combined with the amaro’s herbaceousness and the fragrance of the fresh orange peel, the result is a fresh, floral, light-bodied sipper that’s not too boozy to double (or triple, or quadruple) up on.]( [Advertisement]( [Powered by LiveIntent]( [AdChoices]( More Ways to Braise: [Coconut-Curry Braised Chicken Thighs]( [Greens with Braised Pancetta and Garlic]( [Braised Lamb Shanks with Gremolata and Baked Polenta]( [Gochujang-Braised Chicken and Crispy Rice]( [Cider-Braised Pork Shoulder with Butternut Squash]( [Braised Swiss Chard with Bacon and Hot Sauce]( [Advertisement]( [Powered by LiveIntent]( [AdChoices]( [More From Bon Appétit]( Subscribe Now! Get it while it’s hot – Enjoy 1 year of Bon Appétit for only $15 [SUBSCRIBE]( SIGN UP FOR OUR NEWSLETTER [Bon Appétit]( Follow Us [social-facebook]( [social-pinterest]( [social-instagram]( [social-twitter]( [social-flipboard]( This e-mail was sent to you by Bon Appetit. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, [bonappetit@newsletters.bonappetit.com]( to your address book. View our [Privacy Policy]( [Unsubscribe]( Copyright © Condé Nast 2018. One World Trade Center, New York, NY 10007. All rights reserved.