Maiale al Latte

This dish originally comes from the Trieste area in Friuli, in northeastern Italy. I find it always tastes better the day after I’ve made it. By the time the pork has been marinated and then slowly stewed in milk, the final texture should be like stewed fruit, soft and juicy enough to slice through with a spoon. It is worth using free-range, best quality pork as you will end up with a much thicker sauce—cheap meat tends to release a lot of water during cooking. I always think that it is not