Maiale al Latte (Milk Braised Pork)

Enjoy this Maiale al Latte – a succulent Italian pork braised in milk – that’s tender, juicy, and packed with flavour. The best part? We’re using Clover’s Nolac lactose-free milk, so everyone can enjoy this creamy delight without worry!

Ingredients:

Chef’s tips:

  •  Before adding the milk to the pot, warm it gently in a separate saucepan. This helps to prevent the milk from curdling when it’s added to the hot pan with the pork. It also allows for a smoother integration of flavours.
  • Keep the heat low while simmering the pork. Slow cooking ensures that the pork becomes tender and that the milk slowly reduces to create a thick, flavourful sauce without breaking.
  • For a smooth, elegant sauce, strain it through a fine mesh sieve after the pork is finished cooking. This removes any curdled bits of milk and ensures a velvety consistency.
  • This dish actually tastes even better the next day as the flavours have more time to meld together. Simply reheat gently on the stove before serving.

Ingredients:

  • 1.5 kg pork loin roast, tied
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 onion, finely chopped
  • 2 cups Nolac lactose-free milk
  • 1 cup chicken broth
  • 2 sprigs fresh rosemary
  • 2-3 sprigs of fresh thyme or 1 teaspoon of dried thyme
  • 1 teaspoon of whole black peppercorns
  • 1 teaspoon of paprika (sweet or smoked)
  • 2 bay leaves
  • Zest of 1 lemon
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

How To Make Maiale al Latte (Milk Braised Pork)

  1. Sear the Pork: Heat the olive oil in a large, heavy-based pot over medium-high heat. Season the pork loin generously with salt and pepper. Add the pork to the pot and sear on all sides until golden brown. Remove the pork and set aside.
  2. Sauté the Aromatics: In the same pot, reduce the heat to medium and add the chopped onion and minced garlic. Sauté until the onion is soft and translucent. Add the thyme sprigs, black peppercorns, paprika, rosemary sprigs, and bay leaves. Stir and cook for an additional minute until the spices are fragrant.
  3. Add the Liquids: Pour in the Nolac lactose-free milk and chicken broth. Stir in the lemon zest, rosemary sprigs, and bay leaves. Bring the mixture to a gentle simmer.
  4. Cook the Pork: Return the pork loin to the pot. Cover and cook on low heat for about 1.5 to 2 hours, turning the pork occasionally, until it is tender and cooked through.
  5. Reduce the Sauce: Once the pork is done, remove it from the pot and let it rest. Increase the heat under the pot and let the sauce reduce until it thickens slightly. This will create a beautiful, creamy sauce.
  6. Slice and Serve: Slice the pork and serve it with the creamy sauce drizzled over the top. Garnish with chopped parsley for a fresh finish.