Great question — answering as the UphillTech team:
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.
Full answer by moscafj: https://cooking.stackexchange.com/a/112878 (CC BY-SA 4.0).
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