Arrosto di Maiale al Latte
Tender pork loin braised slowly in whole milk and herbs until the liquid reduces into a rich, nutty curd gravy.
- Prep
- 15 min
- Cook
- 80 min
- Total
- 95 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 460 kcal
Equipment
- •heavy Dutch oven or casserole pot
- •kitchen string
- •tongs
- •carving knife
- •wooden spoon
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 28 g
- carbs
- 7 g
- fibre
- 0 g
- protein
- 42 g
- calories
- 460 kcal
Instructions
- 1
Tie the pork loin with kitchen string at regular intervals to help it cook evenly.
- 2
Season the meat thoroughly on all sides with the sea salt and freshly cracked black pepper.
- 3
Melt the butter with the olive oil in a heavy casserole pot over medium-high heat.
- 4
Brown the pork on all sides until deeply golden, turning carefully for eight to ten minutes.
- 5
Add the rosemary sprigs, sage leaves, crushed garlic cloves, and the lemon zest strip to the pot.
- 6
Pour in the whole milk until it reaches about halfway up the side of the pork loin.
- 7
Bring the milk to a gentle simmer, then turn the heat down to low.
- 8
Cover the pot with the lid slightly ajar to let steam escape slowly.
- 9
Simmer gently for seventy minutes, turning the meat every twenty minutes to keep it moist.
- 10
Remove the lid for the final ten minutes so the curdled milk caramelises into golden clusters.
- 11
Transfer the pork to a warm carving board and rest for ten minutes before slicing.
- 12
Carve the meat into thin slices and spoon the warm, nutty milk curds over each portion.
Chef's tips
Do not worry when the milk splits into small curds; this separation is traditional and creates the characteristic nutty gravy. Use full-fat milk rather than skimmed milk to achieve a rich, golden sauce that will not turn watery.
Ingredient substitutions
- pork loin → pork shoulder (coppa), for a richer, more heavily marbled braise
- sage → fresh bay leaves, for a subtle herbal aroma
Storage
Store leftover sliced pork submerged in its milk sauce in an airtight container in the fridge for up to three days.
Reheating
Reheat gently in a covered saucepan over low heat with a small splash of water or milk until piping hot.
Common mistakes to avoid
- •Straining the curdled sauce; the savoury milk curds are the entire highlight of the dish.
- •Boiling the milk too vigorously, which can scorch the bottom of your pot.
- •Carving the hot pork immediately without letting the juices settle.
Serving suggestions
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