Maiale in Latte

Italian Pork Roast in Milk

Preparation info

  • 6 to 8

    • Difficulty


Appears in

The Cook’s Canon: 101 Recipes Everyone Should Know

The Cook’s Canon

By Raymond Sokolov

Published 2003

  • About

This brilliant Italian dish begins with pork half-submerged in milk. In the course of long cooking, the milk breaks down into a dark and delicious sauce, whose main character comes from the browned milk solids that remain after most of the water in the milk has boiled away. The roast picks up a delicious crust along the way and remains moist inside.

In Sumatra, there is a similar dish, rendang, which stews water buffalo in coconut milk. After a time, the white coconut milk br