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milk-braised-chashu-pork

THIS! It's the kind of dish that I see myself returning to every winter. It's incredibly comforting without being overly decadent & will leave your belly feeling cozy'n'warm without feeling overstuffed. It's a fusion of Maiale al latte, Milk Braised Pork in Italian, & Chashu (“Nibuta”), Japanese simmered or braised pork. Both recipes require only a handful of ingredients, a large pot for braising & a long simmer. The beauty in their fusion is that neither recipe loses its integrity instead the flavors meld together to create something entirely new. It's a very smooth, creamy & savory end result. I honestly ate 4 slices, back to back, immediately after trying it. Pro tip: skip the pork prep! Ask your local butcher to roll & tie the pork belly. It can be a pain, especially if you're a perfectionist like moi, striving for a perfect cylindrical shape.

Ingredients