Maiale al Latte

Name: Maiale al Latte (Pork Cooked in Milk)
Yield: Serves 6
Cuisine: Italian
Ingredients: 50 g (2 oz) butter; 1 × 1.8 – 2.25 kg (4-5 lb) boned loin of young organic pork, rind and most of the fat removed; 2 tablespoons olive oil; 5 garlic cloves, peeled and halved; sea salt and freshly ground black pepper; 1.5 litres (2.½ pints) milk; a small handful of fresh sage leaves (optional); pared rind of 2 lemons, pith removed

Pork Cooked in Milk

Preparation info

Serves
6

Difficulty
Medium

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

About

The curdle that results from the slow cooking together of lemon and milk makes a delicious sauce

Ingredients

1 × 1.8 – 2.25 kg (4-5 lb) boned loin of young organic pork, rind and most of the fat removed
sea salt and freshly ground blac

Europe
Italy
Main course
Gluten-free
Mediterranean

Method

Generously season the pork on all sides. Heat the olive oil in a heavy-bottomed saucepan with a lid just large enough to hold the pork. Brown the meat on all sides, then remove. Pour away the fat.

Melt the butter in the pan, add the garlic with the sage leaves (if using) and, before the garlic begins to colour, return the pork to the pan. Add enough hot milk to come three-quarters of th