Why braise pork in milk?
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.