Pork braised in Milk & Fresh Herbs | Maiale al Latte
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
It’s fun to let a recipe go “wrong” on purpose. Maiale al Latte is one of those dishes: pork braised in milk for hours, until the milk gives way to tender, nutty, herb flavored curds. Some will tell you this “curdled milk” is a mistake. I’m here to tell you what everyone in San Marino and Italy already know – this is homemade cheese ripe for the snacking, an epic byproduct of an already amazingly tender roast, soaked with sage and rosemary, garlic and bay leaves, milk and wine.Outrageous.Once strained out of the sauce, I’ve read accounts of the curds being spread on toast.
Servings Prep Time
10-12 people 15 minutes
Cook Time
2 1/2 3 hours
Servings Prep Time
10-12 people 15 minutes
Cook Time
2 1/2 3 hours
Pork braised in Milk & Fresh Herbs | Maiale al Latte
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
It’s fun to let a recipe go “wrong” on purpose. Maiale al Latte is one of those dishes: pork braised in milk for hours, until the milk gives way to tender, nutty, herb flavored curds. Some will tell you this “curdled milk” is a mistake. I’m here to tell you what everyone in San Marino and Italy already know – this is homemade cheese ripe for the snacking, an epic byproduct of an already amazingly tender roast, soaked with sage and rosemary, garlic and bay leaves, milk and wine.Outrageous.Once strained out of the sauce, I’ve read accounts of the curds being spread on toast.
Servings Prep Time
10-12 people 15 minutes
Cook Time
2 1/2 3 hours
Servings Prep Time
10-12 people 15 minutes
Cook Time
2 1/2 3 hours
Ingredients
  • 1/4 cup olive oil
  • 5 lb boneless pork shoulder , a.k.a. pork butt
  • 2 sprigs rosemary
  • 2 sprigs sage
  • 4 bay leaves
  • 4 cloves garlic , skins on
  • 1/2 cup white wine (use a dry white, ideally)
  • 3 cups milk
  • salt
  • pepper
Servings: people
Units:
Instructions
  1. Preheat the oven to 350F. Meanwhile, on the stove top, lightly brown the pork in a dutch oven with plenty of good olive oil. This will take 5-8 minutes per side over medium-high. As you brown the last side, toss in the rosemary, sage, bay leaves, and several whole garlic cloves (unpeeled). Let them infuse the oil with their glory.
  2. Splash the white wine and milk into the bottom of the pot. Season liberally with salt and pepper.
  3. Cover and pop in the oven. Bake, turning once or twice, for 2 1/2-3 hours, or until completely tender. The milk will form curds.
  4. Strain the juices, skim off any fat, and serve on the side of the roast. Serve the curds separately, if desired. Be sure to decorate the roast with a few sprigs of rosemary and sage for color. Enjoy!