Pork in Milk (Maiale Al Latte)
A community recipe by Kiwifruit1Not tested or verified by Nigella.com
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Sprinkle vinegar over the pork & leave overnight. Pat dry & season with s&p. In a casserole dish brown pork on all sides in the hot butter & oil. Make sure you take time with this stage as the browning of the meat will give the sauce it's colour. Take pork out & add garlic until it's golden. Drain excess fat & add marjoram & fennel until they give off their wonderful aroma. Add the pork back into the pan with the hot milk then place the lid askew on top & simmer for 1 & a half to 2 hours. Turn the meat halfway through cooking. The meat should be melt in your mouth tender & the sauce reduced & a lovely brown colour. Let it rest for 20 or so mins then serve with a green vege like spinach, silverbeet & potatoes.
Sprinkle vinegar over the pork & leave overnight. Pat dry & season with s&p. In a casserole dish brown pork on all sides in the hot butter & oil. Make sure you take time with this stage as the browning of the meat will give the sauce it's colour. Take pork out & add garlic until it's golden. Drain excess fat & add marjoram & fennel until they give off their wonderful aroma. Add the pork back into the pan with the hot milk then place the lid askew on top & simmer for 1 & a half to 2 hours. Turn the meat halfway through cooking. The meat should be melt in your mouth tender & the sauce reduced & a lovely brown colour. Let it rest for 20 or so mins then serve with a green vege like spinach, silverbeet & potatoes.
Introduction
Fennel & Pork are a big fav & cooking it this way in the milk leads to a melt in your mouth dinner.
Fennel & Pork are a big fav & cooking it this way in the milk leads to a melt in your mouth dinner.
Ingredients
Serves: 6
Metric
Cups
- 2 kilograms pork shoulder (skin removed)
- 3 tablespoons white wine vinegar
- salt
- pepper
- 25 grams butter
- 2 tablespoons oil
- 6 cloves garlic
- 6 sprigs marjoram
- 1 tablespoon fennel seeds
- 2⅖ litres full fat milk (brought to a simmer)
- 4⅖ pounds pork shoulder (skin removed)
- 3 tablespoons white wine vinegar
- salt
- pepper
- ⅞ ounce butter
- 2 tablespoons oil
- 6 cloves garlic
- 6 sprigs marjoram
- 1 tablespoon fennel seeds
- 4⅕ pints whole milk (brought to a simmer)
Method
Pork in Milk (Maiale Al Latte) is a community recipe submitted by Kiwifruit1 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
For a smaller serving use 500g pork to 600mls milk
For a smaller serving use 500g pork to 600mls milk
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