I have wanted to try this recipe for a long time and was futher inspired by the most recent Saveur magazine's article on milk which included a take on pork braised in milk. I have found two recipes and wonder if people have tried either method?
The one from Joy of Cooking comes from Marcella Hazan and calls for browning of the roast and braising in one cup of milk for an hour and then adding more milk and braising for two hours more. No other ingredients.
The method from Saveur is an adaptation from Rose and Ruth from the River cafe and calls for browning meat and simmering with much more milk (6 cups)for an hour longer. They also add sage lemon zest and garlic, which I think I'll do in any event.
Have any of you made this dish? Which method works best? Thanks for your help.