Milk-braised pork (Maiale al latte)

Milk-braised pork (Maiale al latte)

Based on 7 ratings
In app
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna
Difficulty
Hard 💪
Preparation
40 min
Baking
70 min
Resting
720 min

Ingredients

2Servings
MetricImperial
½ kg
pork loin
1
onions
350 ml
whole milk
1
bay leaves
½ clove
garlic
½
carrot
1 stalks
celery
75 ml
white wine
½
lemon
1 sprigs
rosemary
tbsp
olive oil
salt
pepper

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Utensils

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

Nutrition per serving

Cal531
Fat23 g
Protein62 g
Carb12 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.
    • 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

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

    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.
    • 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.
    • 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

    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!

  • Enjoy your meal!

    Milk-braised pork (Maiale al latte)

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