Milk-Braised Pork with Beans

Inspired by classic versions of maiale al latte (pork braised in milk), this comforting dish transforms humble ingredients into an extraordinary one-pot meal. As the pork slowly simmers in a combination of milk, cream, and reduced wine, the sauce breaks into delicate, nutty curds while the pork becomes super tender. In this recipe, the “self-basting” effect of the Doufeu produces pork that is exceptionally juicy and flavorful.

Recipe Courtesy of Justin Chapple

¼ cup extra-virgin olive oil

2 (2 ½-pound) boneless pork shoulder roasts, neatly tied with kitchen string

Kosher salt and freshly ground black pepper

1 onion, halved through the core

1 leek, halved lengthwise and crosswise

1 garlic head, halved crosswise

2 cups dry white wine

1 quart whole milk

1 pint heavy cream

1 (½-ounce) bunch each of sage, rosemary, and thyme, tied with kitchen string

6 strips lemon peel

3 bay leaves

4 star anise pods

3 (15-ounce) cans cannellini or butter beans, rinsed and drained

Finely chopped parsley and crushed red pepper, for garnish

Crusty bread, for serving

Season the pork all over with salt and pepper; let stand at room temperature for 1 hour. In a large cast iron Doufeu or Dutch oven, heat the oil until shimmering. Add the pork and cook over medium, turning occasionally, until browned all over, 12 to 14 minutes; transfer to a plate. Add the onion, leek, and garlic, cut side down, and cook until browned on the bottom, 2 to 4 minutes; transfer to a plate.

Add the wine to the pot and cook, scraping up any browned bits, until reduced to ½ cup, 6 to 8 minutes. Stir in the milk and cream, then add the pork, onion, leek, garlic, herb bundle, zest, bay leaves, and star anise. Bring to a simmer over medium-high. Cover and, if using a Doufeu, add 3 cups of ice to the lid. Simmer over low, turning the pork a few times, until very tender and the sauce looks slightly curdled, about 2 hours and 45 minutes; replenish the ice as needed during cooking.

Transfer the pork to a carving board. Using a slotted spoon, scoop out and discard the onion, leeks, garlic, herbs, bay leaves, zest, and some of the milk solids. Stir the beans into the sauce and cook on low until heated through, 5 to 7 minutes. Season with salt and pepper.

Remove the strings from the pork and thickly slice it. Spoon the beans and some of the sauce into shallow bowls and top with the pork. Garnish with finely chopped parsley and crushed red pepper. Serve with crusty bread.