Pork Cooked in Milk

Preparation info
    • Difficulty


Appears in

By Alastair Little and Richard Whittington

Published 1993

  • About

The idea of cooking meat in milk crops up several times in Italian cooking, notably in that of the Bologna region. The ubiquitous Bolognese sauce, for example, has classic interpretations which uses milk rather than stock, supposedly to induce a creamier and smoother texture. In Arrosto di maiale al latte, loin of pork is first marinated overnight in dry white wine and vinegar, then browned before being poached in milk. The milk evaporates during the cooking while the fat melts, l