Maiale Al Latte Pork in Milk With Truffle

Maiale Al Latte Pork in Milk With Truffle

Maiale al latte, or pork cooked in milk, is atraditional slow-cooked dish from Central Italy, often associated with therustic cuisines of Emilia-Romagna and Tuscany. This technique, known as stracotto,involves completely submerging the pork in whole milk and gently simmering it for hours. The meat becomes incredibly tender and succulent, while themilk transforms into a rich, flavorful sauce that can be simply seasoned orfinished with ingredients like truffle or lemon zest.

Course Main Course

Cuisine Italian

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

Prep Time 10

Cook Time 1

Total Time 3 10

Servings people

Calories 331kcal

Author Laura Tobin

Equipment

Ingredients

2 lb Pork lion 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
1 lemon zest or truffle

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.
n 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 about 1 hour, maintaining the very gentle, steady simmer.
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