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Maiale al Latte

Serves 4 to 6 Entree meat

Maiale al Latte

Maiale al Latte hails from the culinary heart of Emilia-Romagna, where rustic traditions meet the art of simplicity. It's a dish deeply rooted in home kitchens, where recipes are shared through generations without the need for precise measurements or elaborate presentation. This version captures the spirit of an Italian family meal, brought together with a generous hand and a relaxed approach.

The pork shoulder, bathed in whole milk, transforms into a tender, succulent delight, enriched by the aromatic whisper of sage and garlic. The olive oil adds a luscious depth, while the milk reduces to a delicate, creamy sauce that envelops the meat. Salt is a personal touch, added to taste, ensuring each bite is perfectly seasoned.

Ingredients

  • 1.2 kgpork shoulder — cubed
  • 800 mlwhole milk
  • 4 clovesgarlic — crushed
  • 3 tbspsage leaves
  • 4 tbspextra virgin olive oil
  • to tastefine sea salt

Method

  1. Begin by generously seasoning the 1.2 kg pork shoulder with fine sea salt. Allow it to rest at room temperature for about 30 minutes to let the salt penetrate the meat, enhancing its flavor and tenderness.
  2. In a large, heavy-bottomed pot or Dutch oven, heat 4 tablespoons of extra virgin olive oil over medium-high heat. Once the oil is shimmering, add the pork shoulder and brown it on all sides. Work in batches if necessary to avoid overcrowding, ensuring each piece develops a deep, golden-brown crust.
  3. Remove the browned pork from the pot and set it aside. Lower the heat to medium and add 4 cloves of peeled garlic and 3 tablespoons of fresh sage leaves to the pot. Sauté until the garlic is fragrant and the sage leaves are slightly crisped, which should take about 2 minutes.
  4. Return the pork shoulder to the pot, nestling it among the garlic and sage. Pour in 800 ml of whole milk, ensuring the meat is mostly submerged. Bring the milk to a gentle simmer, stirring occasionally to prevent it from scorching.
  5. Cover the pot with a lid, leaving it slightly ajar to allow steam to escape. Lower the heat to maintain a gentle simmer and braise the pork for about 2 hours. The milk will gradually curdle and thicken, forming a rich sauce while the pork becomes fork-tender.
  6. Once the pork is tender and the milk has reduced to a thick, golden sauce, remove the pot from the heat. Skim off any excess fat from the surface and taste the sauce for seasoning, adjusting with more salt if necessary.
  7. Transfer the pork to a serving platter and spoon the curdled milk sauce over the top. Serve immediately with polenta, potatoes, or crusty bread to soak up the flavorful sauce.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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