A few posts ago, I spoke about a blog I had been introduced to called The Recipe Development Engineer. The author of the blog, Ludwig, wrote a great piece about braising meat. Long story short, braising makes pretty much any piece of meat moist and delicious (read the full article here). Last night, I came up with a braising recipe of my own. There's an Italian way of preparing a pork roast wherein it is slowly braised in milk; I played with it a bit in order to give it some zing.
Please, don't try eating the bay leaf.
