Pork Braised in Milk

I love this recipe!  It’s so easy to make and the meat made this way is very tender and delicate. The dish has basically two components – a loin of pork and milk. As they are slowly cooked together, the  pork acquires a delicacy of texture and flavor that it tastes like veal, and the milk transforms into  clusters of delicious, nut-brown sauce. Don’t be scared that it takes about 2-3 hours to make it – you basically keep it on a very low heat and it cooks itself, so easy!

Adapted from Essentials of Classic Italian Cooking

Ingredients (for 4 servings)

1 tablespoon butter

2 lbs. boneless pork loin (darker cuts like pork butt are best)

Salt

Black pepper

About 2 1/2 cups whole or 2% milk

1. Heat a heavy-bottom large pot that can accommodate the pork, put the butter and oil and turn the heat to medium high.  When the butter foam subsides, put in the meat and cook, turning, until it browns on all sides (for about 7 minutes).

2. Add salt, pepper and one cup of milk. Allow the milk to come to a simmer for 20-30 seconds, turn the heat down to minimum, and cover the pot with the lid slightly ajar.

3. Cook at a very lazy simmer for approximately one hour, turning the meat from time to time, until the milk has thickened, through evaporation, into a nut-brown sauce. When the milk reaches this stage (not before),  add one more cup of milk, let it simmer for abut 10 minutes, then cover the pot, putting the lid on tightly. Reduce the heat to a minimum and cook for another 30 minutes. Check and turn the pork from time to time.

4. Add the rest of the milk (1/2 cup). Cook for another hour or so until the meat is tender and all the milk has evaporated and transformed into small  nut-brown clusters. Altogether it will take about 2 1/2- 3 hours. If you find that the liquid in the pot has evaporated before the meat is fully cooked  and it sticks to the bottom of the pot, add a little bit more milk.

5. When the pork is tender and all the milk in the pot has thickened into dark clusters, transfer the meat to a cutting board. Let it settle for a few minutes, the cut into 3/8 inch slices. Serve with any side – it goes will with potatoes and pasta with the sauce on top. Delicious with potato gnocchi! Also, it is very good cold – perfect for sandwiches!

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8 thoughts on “Pork Braised in Milk

  1. Me neither, until I found this recipe! It’s soooo good, you should try it – recipes from Marcella Hazan’s book are always very good. Otherwise, I would have probably been skeptical about it. The pork will taste so delicate, almost like veal and the sauce is delicious. If you don’t tell anyone about the milk – noone can actually tell what the sauce is.

  2. sounds delicious… I like pork very much and have a huge boneless chunk in the freezer – should definitely try this!

  3. This is such a coincidence! Pork braised in milk just happens to be one of the things on my “to-make list.” (it’s explained in today’s post) Thank you for your comment on my watermelon-lime bars!

  4. I made this today and absolutely loved it! so tender, and very delicious, the sauce is great, too. Minimal involvement on my part during cooking, which is awesome. Thanks for sharing this recipe!

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