Best Pork Roast Braised With Milk And Fresh Herbs Maiale Al Latte Recipes

MILK-BRAISED PORK (MAIALE AL LATTE)

Steps:

• Sprinkle salt and pepper over all sides of the pork fairly generously.
• Preheat the oven to 300F/150C.
• Warm the oil over a medium-high heat in a cast iron pot large enough to hold the piece of pork in a single layer, but not much bigger.
• Brown the pork on all sides, leaving it to get a good sear before turning. Remove the pork from the pot and set aside on a plate.
• Reduce the heat a little and add the garlic cloves and sage sprigs. Soften them both slightly, without letting them burn, then add back the pork to the pot with the sage and garlic around it.
• Add the strips of lemon zest, pour over the milk (it should come to around 3/4 of the way up the pork - if not, add some more milk) and warm to bring to a simmer.
• Transfer the dish to the oven, uncovered, and cook for around 2 1/2 hours until the pork is very tender to a knifepoint, turning the pork every half hour.
• Once done, remove the pork to a cutting board and leave to rest a couple minutes before slicing. Meanwhile skim the fat and excess thin liquid from the milk and take out the lemon and sage. Serve some of the curd sauce over the pork, with the garlic on the side. (Note if you want a smoother sauce, you can blend the skimmed sauce before serving.)

INSTANT POT MILK-BRAISED PORK (MAIALE AL LATTE)

Steps:

• Season the pork generously with salt on all sides. Using a 6- to 8-quart electric pressure cooker, turn on the sauté setting (on the "more" or hot setting, if you have it). Add the vegetable oil, and, working in two batches, brown each piece of pork on two sides, about 5 minutes per side. With tongs, remove the browned pork to a plate as you go.
• Turn off the sauté setting. Stir in the leeks, garlic, lemon zest and herbs, scraping the bottom of the pot with a metal spatula. Add the milk, and continue to scrape up the browned bits. (This is important for flavor, but also to avoid a "burn" error.) Return the pork and any liquid on the plate to the pot. Season with 1 teaspoon kosher salt and a generous amount of black pepper. Close the lid and twist the pressure knob to seal. Pressure cook for 1 hour.
• Turn off the pressure cooker, and quick-release the pressure by carefully turning the pressure knob to venting. Using tongs, remove the pork to a serving platter. Remove and discard the herb sprigs. Turn on the sauté setting (on the "more" or hot setting, if you have it), and bring the milk to a rolling boil. Let the milk boil until it is reduced by about half and has darkened to a golden caramel color, about 20 minutes. (If you have time, you can caramelize it further, but take care to stir occasionally and make sure it doesn't burn on the bottom.) Break the pork apart a little, into coarse chunks, and spoon the sauce over the top. Serve with lemon slices on the side.

PORK ROAST BRAISED WITH MILK AND FRESH HERBS (MAIALE AL LATTE )

Steps:

• Preheat oven to 350°F with rack in middle.
• Heat oil in a wide 5- to 6-quart ovenproof heavy pot over medium heat until it shimmers, then lightly brown roast on all sides with juniper berries and herbs, 8 to 10 minutes total. Add garlic and sprinkle roast with sea salt and 1/2 teaspoon pepper, then cook until garlic is golden, about 1 minute. Pour wine over roast and briskly simmer until reduced by half. Pour milk over roast and bring to a bare simmer.
• Cover pot and braise in oven, turning roast occasionally, until tender (milk will form curds), 2 to 2 1/2 hours.
• Transfer roast to a carving board and loosely cover. Strain juices through a fine-mesh sieve into a bowl (discard solids), reserving pot, and skim off fat. Return juices to pot and boil until flavorful and reduced to about 2 cups. Season with sea salt and pepper. Slice roast and serve moistened with juices.