We braised pork shoulder pieces in milk seasoned with soy sauce, mirepoix, and garlic. It took about 3 hours for the pork to become tender and the milk to curdle and caramelize. The braised meat was tender, soaked in a flavorful sauce of its own juices and caramelized milk. What occurred to me as I was eating the meat was how we could customize this dish. On the front side, a dry rub of endless options would add character to the meat. And a flavorful pesto, paste, or aromatic condiment added on top of the meat when serving it would transform the dish. Finally, while typing, it dawned on me that the milk and what could be milk would add its own unique characteristics to the dish. Tonight we ate simply. Tomorrow we can begin to explore the potential.
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