Maiale al Latte

Pork Cooked in Milk


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

First marinated in wine, pork is stewed slowly in milk and herbs in this recipe. It is a popular cooking method in the whole of the north of Italy; certain cuts of veal are also often cooked in this way. The meat ends up tasting deliciously sweet and is perfectly tender, and the cooked milk gives the sauce a very unusual texture. The milk will have curdled quite dramatically by the time the meat is ready, but rest assured that this is quite normal.


  • 1 kg/ lb boned pork loin, shoulder or leg, tied with kitchen string or twine
  • 550 ml/18 fl oz/ cups white wine
  • 50 g/2 oz/¼ cup butter
  • 5 sage leaves
  • 5 tiny rosemary sprigs
  • 1 litre/ pints/4 cups full-fat/whole milk
  • sea salt and ground black pepper
  • braised radicchio and layered potatoes, to serve


  1. Put the meat in a non-metallic bowl, cover with the wine and leave to marinate in the refrigerator for between 6 hours and 2 days.
  2. Remove the meat from the wine and pat dry with kitchen paper. Discard the wine.

  3. Heat the butter in a large frying pan. Add the herbs and fry the meat until browned all over. Season with salt and pepper.

  4. Transfer the meat to a large flameproof casserole and pour over the milk. Simmer over a low heat, covered, for 3 hours or until the meat is cooked through.

  5. Remove the lid for the last 5 minutes to allow the liquid to reduce. Transfer the meat to a warmed platter, slice thickly and pour the sauce over the slices. Serve with braised radicchio and layered potatoes, if you like.