Milk-braised pork (Maiale al latte)

Based on 6 ratings

Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Hard 💪
40
min.
Preparation
70
min.
Baking
720
min.
Resting

Ingredients

Servings:-4+
1 kg pork loin
onions
700 ml whole milk
bay leaves
1 clove garlic
carrot
2 stalks celery
150 ml white wine
lemon
2 sprigs rosemary
3 tbsp olive oil
salt
pepper
Metric
Imperial

Utensils

  • 2 cutting boards
  • 2 knives
  • bowl
  • 2 ovens
  • sieve
  • roasting pan
  • blender

Nutrition per serving

Cal
531
Protein
62 g
Fat
23 g
Carb
12 g
  • Step 1/5

    Slice onion into rings. Transfer to a large  bowl along with the pork, milk, and bay leaves and let marinate in the fridge overnight.
    • 1 kg pork loin
    • onion
    • 700 ml whole milk
    • bay leaves
    • cutting board
    • knife
    • bowl

    Slice onion into rings. Transfer to a large bowl along with the pork, milk, and bay leaves and let marinate in the fridge overnight.

  • Step 2/5

    Preheat oven to 180°C/350°F. Peel remaining onion and garlic. Dice onion, carrot, and celery. Zest the lemon.
    • onion
    • 1 clove garlic
    • carrot
    • 2 stalks celery
    • lemon
    • oven

    Preheat oven to 180°C/350°F. Peel remaining onion and garlic. Dice onion, carrot, and celery. Zest the lemon.

  • Step 3/5

    Remove pork from the milk marinade and pat dry. Strain milk marinade through a sieve and set aside. Season the pork well with salt. Heat oil in a roasting pan and add garlic. Fry pork until brown on all sides. Add onion, carrot, and celery and sauté approx. 5 min.
    • 3 tbsp olive oil
    • salt
    • sieve
    • roasting pan

    Remove pork from the milk marinade and pat dry. Strain milk marinade through a sieve and set aside. Season the pork well with salt. Heat oil in a roasting pan and add garlic. Fry pork until brown on all sides. Add onion, carrot, and celery and sauté approx. 5 min.

  • Step 4/5

    Deglaze with white wine and let reduce. Add the reserved milk marinade, add lemon zest and rosemary. Cover with a lid and transfer to oven preheated at 180°C/350°F.  to for approx. 40 min. Remove lid and stew for another 40 min.
    • 150 ml white wine
    • 2 sprigs rosemary
    • oven

    Deglaze with white wine and let reduce. Add the reserved milk marinade, add lemon zest and rosemary. Cover with a lid and transfer to oven preheated at 180°C/350°F. to for approx. 40 min. Remove lid and stew for another 40 min.

  • Step 5/5

    Remove dish from the oven and set aside the pork to rest before serving. Blend gravy using a blender and season with salt and pepper. Slice pork and serve with gravy and baked potatoes or  savoy cabbage, if desired. Enjoy!
    • salt
    • pepper
    • cutting board
    • knife
    • blender

    Remove dish from the oven and set aside the pork to rest before serving. Blend gravy using a blender and season with salt and pepper. Slice pork and serve with gravy and baked potatoes or savoy cabbage, if desired. Enjoy!