Pork Pot Roasted in Milk

Maiale al Latte

This is a very unusual way of cooking pork from Friuli, but the finished effect is deliciously tender and tasty. It is another classic dish of my childhood. Serve with potatoes and a cooked vegetable such as carrots.


  • 2 lb (1 kg) leg of pork, boned
  • 18 fl oz (500 ml) dry white wine
  • 2 oz (50 g) butter
  • 5 sage leaves
  • 5 tiny sprigs rosemary
  • salt and pepper
  • pints (1 litre) milk


Put the meat in a non-metallic bowl, cover with the wine and leave to marinate in a cool place for between 6 hours and 2 days. The longer you leave it, the better the flavour and the more tender the meat will be. Remove the meat, dry it carefully with kitchen paper and brown it all over in a deep flameproof casserole with the butter and herbs. Season with salt and pepper, cover with the milk and place the lid on the casserole. Simmer slowly for about 3 hours. Remove the lid, raise the heat and let the liquid thicken for about 5 minutes. Set the meat on a warmed platter and slice thickly. Strain the milk and pour it all over the slices.