Maiale al Latte: Italian Pork Cooked in Milk with Truffle Butter

Maiale al latte, pork cooked in milk, was my favorite Sunday meal at my aunt's farm near Grosseto in Tuscany. The pork simmers gently in whole milk until it is tender, and I finish the sauce with truffle butter and serve it with polenta.

Course Main Course

Cuisine Italian

Keyword maiale al latte, pork in milk, pork stew in milk

Prep Time 10

Cook Time 1

Total Time 1 10

Servings people

Calories 331kcal

Author Laura Tobin

Equipment

Ingredients

2 lb Pork loin or shoulder
4 cup Milk The quantity depends on the size of your pot. The pork should be completely covered
1 sprig sage leaves
1 sprig Thyme
2 tablespoon butter
2 tablespoon truffle butter or 1 lemon zest
Salt and black pepper to taste

US Customary - Metric

Instructions

Season the pork loin or shoulder generously on all sides with salt and freshly cracked black pepper. This is best if done the day before to allow the flavors to penetrate the meat.
In a heavy-bottomed pot, such as a cast iron pot, melt the butter over medium heat. The pot should have high sides.
Sear the pork on all sides to create a golden-brown crust.
Once browned, pour the whole milk over the pork until the meat is completely covered.
Add the sprigs of sage and thyme to the pot. If using lemon zest, add it now.
Bring the liquid just to a boil, then immediately reduce the heat to very low.
Cover the pot with a heavy lid.
Let the pork cook on the stovetop for around 1 hour, maintaining the very gentle, steady simmer. The time depends on the cut of pork.
The meat is done when it is fork-tender and easily shreds. Remove the pork from the pot and set it aside to rest on a cutting board.
Remove the sage, thyme, and lemon zest (if used) from the cooking liquid.
Slice the pork thickly. Place the meat on a serving platter.
If using truffle butter, stir it into the warm sauce now, off the heat, until it is fully incorporated.
Pour a small amount of the sauce over the sliced pork before serving

Video

Nutrition