di Maiale al Latte
- Italian Style Braised Pork
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.
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.
cooked this recipe for the family and they were all
clamouring for more and asking would I make it again!
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.
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
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.
the milk juniper berries, rosemary and seasoning.
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.
the pork to a warmed serving dish and carve into thick
the juniper berries and rosemary.
milky juices will look curdled, so rub the sauce through
a sie ve or liquidise in a blender until smooth.
and adjust the seasoning.
a little of the sauce over the slices and serve the
remaining sauce seperately.
with sprigs of rosemary.