Recipe

Step 1: Preheat oven to 350°F.

Step 2: Heat oil in a large, heavy-bottomed Dutch oven over medium heat. Season pork with salt and pepper. Place pork in Dutch oven and brown evenly, about 3 minutes per side. Transfer pork to plate.

Step 3: Skim off and discard all but 2 tbsp fat from Dutch oven. Add garlic, bay leaves and rosemary and cook 1 minute. Return pork to Dutch oven, fat side up.

Step 4: Slowly add milk and bring to a simmer. Cover and bake in oven 2-1/2 hours, or until pork is very tender and milk has separated.

Step 5: Remove pork from Dutch oven. Cover and keep warm. Remove and discard garlic peel, bay leaves and rosemary stalk from remaining liquid.

Step 6: Mash garlic cloves into the liquid, then bring to a boil and cook, whisking, 5 minutes, or until thickened and golden brown.

Step 7: Strain resulting sauce through mesh sieve, pressing firmly to extract as much liquid as possible. Discard solids and return sauce to Dutch oven. Whisk in wine and bring to a boil for 30 seconds. Keep warm.

Step 8: Carve pork into 6 rib portions. Serve with warm sauce.