While it may sound a bit unusual, braising pork in almond milk helps keep the meat moist and tender—and makes a delicious gravy once the dish is finished, with sage, garlic, and fennel. Gently heating the almond milk before adding it to the pork belly helps avoid splitting, although if any separation occurs, it won’t affect the taste at all. Take care not to pour the milk on the skin (so it stays crisp), and remember to brush off any excess salt before serving too.
Note: Samphire is a crisp and salty plant that grows in or near water, but is fairly difficult to come by in most areas of the United States. While it won’t be quite the same, you can substitute thin asparagus spears for a green crunch. If you can’t find watercress, arugula can be used instead, or in conjunction with spinach to soften its bite.
Excerpted with permission from Lagom: The Swedish Art of Eating Harmoniously by Steffi Knowles-Dellner, published by Quadrille © February 2018. Photography by Yuki Sugiura.