Maiale al Latte

作者： Loreilei6868

Pork Loin Braised In Milk While it's not the most appealing dish to look at, this classic milk-braised pork loin recipe is beloved throughout Emilia-Romagna. As the pork cooks the milk separates into curds, soaking up the meat juices to create something very delicious indeed. from the great Italian chef

用料

• pork loin, boneless with skin removed and fat trimmed, tied 200g
• sage 1/3 sprigs
• rosemary 1/6 sprig
• garlic, sliced in half horizontally 1/6 clove
• lemon, zest peeled off into 4/6 strips
• whole milk 250g
• salt & pepper
• butter 13g

Maiale al Latte的做法步骤

步骤 1

Season the pork well with plenty of salt and pepper

步骤 2

Heat a good splash of oil in a large casserole dish over a medium heat. Place the loin into the pan to brown, turning occasionally for a nice even colour

步骤 3

Add the garlic, lemon zest and herbs to the pan then top up with the milk. NOTE: Adding the lemon zest splits the milk into curds and whey which does look a bit unappealing, but don't be alarmed, it tastes delicious!

步骤 4

Cover with a lid and leave to slowly simmer for 1 1/2–2 hours. Baste the pork every 30 minutes or so to prevent it from drying out. ? oven 180c 1 hr

菜谱创建时间：2021-09-26 18:55:23