Milk-braised pork (Maiale al latte)

Based on 5 ratings

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
62g
Fat
23g
Carb
12g

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
  • 1 onion
  • 700 ml whole milk
  • 2 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.
  • 1 onion
  • 1 clove garlic
  • 1 carrot
  • 2 stalks celery
  • 1 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!