Why braise pork in milk? Just reading how a high end caterer is fielding requests for pork in milk for Christmas dinner.  I've never heard of that.  What advantage does braising pork in milk give?
Maiale al latte, or milk-braised pork, is a classic northern Italian preparation, with variations in Tuscany, Veneto, Bologna, among other locales.  Some claim the lactic acid tenderizes the pork. I don't know about that, but when done correctly (IMHO), the milk caramelizes, often curdles, and becomes a delicious, albeit broken, sauce.