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Recipe for :

Arroto di Maiale al Latte - Italian Style Braised Pork

This recipe comes from a former Chef, Alex a Scotsman who now drives the big articulated trucks for the Royal Mail, ensuring your mail gets delivered during the early hours of the night.

Many a time Alex and I have exchanged stories and cooking tips whilst unloading one of the trucks, at a time of day when the rest of the world is asleep.

I cooked this recipe for the family and they were all clamouring for more and asking would I make it again!

Cooking pork in milk may seem a very strange combination at first but it is very popular in Italy. The milk and the long slow cooking produce the most tender results, making Arroto di Maiale al Latte, as the Italians call this dish, a firm favourite for sunday lunches. Loin of pork can be rather dry if roasted in the normal way because it is so lean. Braising it in milk ensures that the meat will be moist and succulant, and the flavour of garlic, ,juniper berries and rosemary gives the dish a unique aromatic taste.

Ingredients

15 ml (1 tsp) vegetable oil
25 g (1oz) butter
1 kg (2 1/4 lb ) loin of pork derinded
2 garlic cloves - skinned
1 large onion - skinned and chopped
568 ml (1 pint) milk
5 juniper berries
2 rosemary sprigs - plus extra for garnish
salt and freshly ground black pepper

Method

  • Heat the oil and the butter in a large saucepan or flameproof casserole dish into which the meat will just fit and fry the pork, garlic and onion for about 15 minutes untill the pork is brown on all sides.
  • Add the milk juniper berries, rosemary and seasoning.
  • Bring to the boil, cover and turn the heat down and cook for 1 1/2 to 2 hours until the pork is tender, turning and basting from time to time.
  • Transfer the pork to a warmed serving dish and carve into thick slices.
  • Discard the juniper berries and rosemary.
  • The milky juices will look curdled, so rub the sauce through a sie ve or liquidise in a blender until smooth.
  • Taste and adjust the seasoning.
  • Pour a little of the sauce over the slices and serve the remaining sauce seperately.
  • Garnish with sprigs of rosemary.

Serves 6

Alex

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