Maiale al latte is a conventional Italian milk-braised pork that’s so comforting and scrumptious. The pork is extremely tender and delicately flavorful. Plus it’s simple to make too! This recipe was created in partnership with the dairy farm households of New England.
Whereas this milk braised pork is predicated on a conventional Italian recipe, I truly first had an analogous dish in Spain a few years in the past. In actual fact, it’s so a few years in the past I can’t fairly bear in mind if it was pork or lamb. All I actually bear in mind was it was extremely good. The meat was fall-apart tender and had such a fantastic taste.
In fact, I informed myself then I ought to attempt to make it at dwelling some day however I didn’t precisely get spherical to it. However it’s stayed at the back of my thoughts, and I’m so glad it did.
It’s possible you’ll be extra accustomed to braising pork in wine and/or inventory, however milk can be very efficient. The lactic acid helps to interrupt down the pork making it very tender. Sure, the milk curdles and so it might not look essentially the most enticing. However imagine me the flavour is so good, you’ll quickly overlook that.
There are alternative ways you may add taste to the milk braise, as you may think. Right here I’ve gone with the standard Italian “miale al latte” type from the Emilio-Romagna area. It’s an space recognized for it’s consolation meals and many dairy (it’s dwelling to Parmigiano Reggiano, Bolognese and extra, as I discuss in my meals in Bologna submit).
Tricks to make milk-braised pork, maiale al latte
- Be sure you season the pork throughout earlier than cooking – you may even do that round 30 minutes or extra earlier than cooking so it acts as a further tenderizer.
- Sear the pork properly as you begin cooking – this helps so as to add taste to the ultimate dish.
- Use a forged iron pot just a bit bigger than the piece of pork for the very best cooking outcomes.
- Use complete milk – skimmed or non-dairy milk simply doesn’t work the identical, it actually must be complete milk right here.
- Flip the pork whereas cooking – this protects solely half being submerged and the opposite facet drying out.
- Skim the sauce earlier than serving to take away the fats and extra skinny liquid.
- Don’t be terrified of the curds! They might not look the tastiest, however they really are. And if you happen to nonetheless aren’t certain, you may mix up the sauce to make it clean earlier than serving.
The milk regularly decreased and separates as the whole lot cooks, as you’ll see within the photos under. It infuses with the garlic, lemon and sage which all make their approach in to the pork.
This dish is historically made with pork loin, however I agree with another recipes I discovered that I believe shoulder is best because it breaks down extra with the lengthy, sluggish prepare dinner. You might additionally make this with lamb shoulder or rooster legs.
What would you serve with miale al latte?
Historically, this dish is usually served with a creamy polenta and greens on the facet. I undoubtedly advocate a inexperienced vegetable of some form to stability out the richness and one thing to mop up the sauce. It’s additionally value serving the cooked garlic on the facet in addition to it has some nice taste, however is now not overpowering as it might be uncooked.
We opted for inexperienced beans as an alternative of leafy greens, which additionally work rather well. The children even have a desire for extra ‘strong’ sides so we had some fried potatoes, that are one other tasty alternative.
Miale al latte, milk-braised pork, is one comforting, scrumptious foremost that’s excellent for colder climate. It’s extremely tender, with refined bursts of lemon and sage taste coming by way of. It’s one I do know goes to seem on our menu extra typically now, and I hope it can on yours too.
Milk-braised pork (miale al latte)
This conventional Italian milk-braised pork is straightforward to make, and the pork is tender and delicately flavored. So good.
Servings: 4 or extra
- 2 lb pork shoulder 900g
- 1/4 tsp salt or extra as wanted
- 1/4 tsp pepper or extra as wanted
- 1 tbsp olive oil
- 3 cloves garlic peeled however left complete
- 2 stems sage approx 10 leaves
- 2 cups complete milk 480ml
- half lemon zest (ie zest from half lemon, in large strips)
Sprinkle salt and pepper over all sides of the pork pretty generously.
Preheat the oven to 300F/150C.
Heat the oil over a medium-high warmth in a forged iron pot giant sufficient to carry the piece of pork in a single layer, however not a lot larger.
Brown the pork on all sides, leaving it to get a great sear earlier than turning. Take away the pork from the pot and put aside on a plate.
Cut back the warmth slightly and add the garlic cloves and sage sprigs. Soften them each barely, with out letting them burn, then add again the pork to the pot with the sage and garlic round it.
Add the strips of lemon zest, pour over the milk (it ought to come to round 3/Four of the way in which up the pork – if not, add some extra milk) and heat to convey to a simmer.
Switch the dish to the oven, uncovered, and prepare dinner for round 2 half hours till the pork may be very tender to a knifepoint, turning the pork each half hour.
As soon as executed, take away the pork to a chopping board and depart to relaxation a pair minutes earlier than slicing. In the meantime skim the fats and extra skinny liquid from the milk and take out the lemon and sage. Serve among the curd sauce over the pork, with the garlic on the facet. (Observe in order for you a smoother sauce, you may mix the skimmed sauce earlier than serving.)
If you wish to prepare dinner a bigger amount, you may simply double the amount of meat, however I might recommend chopping in to 2 2lb items to assist it prepare dinner slightly faster and extra evenly. Then makes use of a bigger pot, some extra garlic, sage and lemon and milk, although it’s possible you’ll not want double of all. Cooking time needs to be across the similar, slightly extra if the chunks of meat are bigger.
Energy: 314kcal | Carbohydrates: 7g | Protein: 31g | Fats: 17g | Saturated Fats: 6g | Ldl cholesterol: 105mg | Sodium: 303mg | Potassium: 642mg | Sugar: 6g | Vitamin A: 198IU | Vitamin C: 2mg | Calcium: 161mg | Iron: 2mg
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