Kitchen Recipe Collection
Italian Maiale al Latte (Pork Braised in Milk)
A magical Northern Italian dish where a pork loin is slowly simmered in milk. The milk curdles into a savory, nutty, golden-brown caramel sauce that is incredibly delicious.
- Prep
- 15 min
- Cook
- 120 min
- Total
- 135 min
- Servings
- 6
- Difficulty
- medium
- Cuisine
- italian
Ingredients
Scaled for 6 servings
- pork loin roast (boneless, tied)
- whole milk (do not use skim)
- butter
- extra virgin olive oil
- garlic
- fresh sage or rosemary
- salt and black pepper
Equipment
- Dutch oven or heavy pot (must be relatively snug around the pork)
Instructions
- 1
Season the Pork
Dry the pork loin completely. Season aggressively with salt and pepper on all sides.
- 2
Sear the Meat
Heat butter and a splash of olive oil in a Dutch oven over medium-high heat. Sear the pork loin until deeply browned and crusted on every single side. Do not rush this step.
- 3
Aromatics
Add a smashed garlic clove and a sprig of sage to the pot, letting them fry in the fat for 1 minute.
- 4
Add the Milk
Pour in enough whole milk to come about halfway up the sides of the pork roast (usually 3-4 cups). Bring to a gentle simmer.
- 5
Braise
Leave the pot UNCOVERED or only partially covered. Simmer over medium-low heat for 1.5 to 2 hours, turning the meat every 30 minutes.
- 6
The Transformation
As it cooks, the milk will evaporate, curdle, and then slowly fry in the rendered pork fat, turning into golden, nutty, caramel-colored clusters.
- 7
Check Doneness
The pork is done when it registers 145°F (63°C) internally. Remove the meat to a cutting board and tent with foil to rest.
- 8
Finish the Sauce
If the milk hasn't fully reduced into brown clusters, turn up the heat and boil the liquid while stirring, until it separates into fat and golden curds. Discard the sage and garlic.
- 9
Serve
Slice the pork thinly. Spoon the incredible, savory 'milk caramel' clusters over the slices.
Cooking Tips
- Do NOT be alarmed when the milk curdles and looks broken. This is exactly what is supposed to happen.
- You must use a heavy pot, and it shouldn't be too large, otherwise the milk will evaporate too quickly before the pork is cooked.
Variations
- Arrosto alla Panna: A richer variation using heavy cream instead of milk, which reduces without curdling as drastically.
Chef's Notes & Storage
- A testament to the brilliance of Italian cooking, transforming two simple ingredients into something highly complex.
Nutrition Estimate
510 calories · 42g protein · 8g carbs · 32g fat · 0g fiber per serving
