Milk-braised pork (Maiale al latte)

Step 1/ 5

• ½ kg pork loin
• ½ onion
• 350 ml whole milk
• 1 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

• ½ onion
• ½ clove garlic
• ½ carrot
• 1 stalks celery
• ½ 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

• 1½ 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

• 75 ml white wine
• 1 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

• 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!

Enjoy your meal!