Braising pork in milk is a classic northern Italian technique — the milk slowly tenderises the meat and caramelises into a rich, lightly sweet sauce with a depth that stock or water simply can't replicate. The result is pull-apart pork with a flavour that's savoury, slightly nutty, and nothing like standard slow-cooked pork. Davide's version adds fennel seeds and sage, which give it an aromatic quality that feels unmistakably Italian.











