Braised Pork Loin Arrosto Di Maiale Al Latte Recipes

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BRAISED PORK LOIN (ARROSTO DI MAIALE AL LATTE)



Braised Pork Loin (Arrosto Di Maiale Al Latte) image

If you like pork, you will LOVE this recipe. As unusual as this recipe may sound it is absolutely delicious. I like to serve this with tiny steamed potatoes and peas and mushrooms. Truly yummy!

Provided by axxo3846

Categories     Pork

Time 1h40m

Yield 1 pork loin

Number Of Ingredients 7

2 1/2-3 lbs boneless pork loin
4 tablespoons olive oil
1 teaspoon rosemary
1/4 teaspoon black pepper
3 garlic cloves, minced
1 1/2 cups milk
2 tablespoons white wine vinegar

Steps:

  • Trim excess fat from pork.
  • Rub with 2 T olive oil, rosemary, pepper and garlic.
  • Marinate at least 2 hours at room temperature or 8 hours in the refrigerator.
  • In a Dutch-oven heat remaining 2 tablespoons olive oil Add pork and brown well on all sides Reduce heat to very low.
  • Add milk and vinegar, At this point it will look truly gross, that's ok, it's supposed to look this way.
  • Cover and cook, turning once or twice, until tender but not falling apart, 1 to 1-1/2 hours.
  • Remove meat to a carving board, tent with foil.
  • If the liquid in pan has not turned brown, raise heat a little and cook until thickened and light brown, whisk in a couple of tablespoons of water, scraping up all the residue, season with salt and pepper to taste.
  • Carve pork into thin slices and pour sauce over it to serve.

Nutrition Facts : Calories 2972.6, Fat 210.2, SaturatedFat 65.3, Cholesterol 765.6, Sodium 749.4, Carbohydrate 20.5, Fiber 0.4, Sugar 0.1, Protein 236.5

PORK ROAST BRAISED WITH MILK AND FRESH HERBS (MAIALE AL LATTE )



Pork Roast Braised with Milk and Fresh Herbs (Maiale al Latte ) image

Provided by Ursula Ferrigno

Categories     Milk/Cream     Pork     Braise     Dinner     Spring     Family Reunion     Potluck     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
1 (4 1/2- to 5-pound) boneless pork shoulder roast (without skin), tied
3 juniper berries (see cooks' note, below), crushed
2 large rosemary sprigs
2 large sage sprigs
1 sprig fresh or 4 dried California bay leaves
1 garlic clove, chopped
1 teaspoon fine sea salt
1/2 cup dry white wine
3 cups whole milk

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Heat oil in a wide 5- to 6-quart ovenproof heavy pot over medium heat until it shimmers, then lightly brown roast on all sides with juniper berries and herbs, 8 to 10 minutes total. Add garlic and sprinkle roast with sea salt and 1/2 teaspoon pepper, then cook until garlic is golden, about 1 minute. Pour wine over roast and briskly simmer until reduced by half. Pour milk over roast and bring to a bare simmer.
  • Cover pot and braise in oven, turning roast occasionally, until tender (milk will form curds), 2 to 2 1/2 hours.
  • Transfer roast to a carving board and loosely cover. Strain juices through a fine-mesh sieve into a bowl (discard solids), reserving pot, and skim off fat. Return juices to pot and boil until flavorful and reduced to about 2 cups. Season with sea salt and pepper. Slice roast and serve moistened with juices.

INSTANT POT MILK-BRAISED PORK (MAIALE AL LATTE)



Instant Pot Milk-Braised Pork (Maiale al Latte) image

This is a classic dish from Emilia-Romagna, a region in Italy where dairy and meat feature heavily in the traditional cuisine. Marcella Hazan wrote in her book, "Essentials of Classic Italian Cooking," that maiale al latte is one of a handful of dishes that "most clearly express the genius" of regional Italian cooking. At its simplest, it is tough, inexpensive pork braised to finely textured tenderness in a pot of whole milk. As the caramelized milk reduces, it separates into extremely delicious curds and sauce infused with herbs and lemon. Serve this pressure-cooker version with bread or over polenta, pappardelle or rice.

Provided by Sarah DiGregorio

Categories     dinner, meat, main course

Time 2h

Yield 6 servings

Number Of Ingredients 11

3 pounds boneless, skinless pork shoulder, cut into 4 large chunks
Coarse kosher salt
1/4 cup vegetable oil
1 large or 2 small leeks, halved lengthwise and thinly sliced
10 garlic cloves, peeled and smashed
3 (2-inch) strips lemon zest, plus lemon slices for serving
4 sprigs fresh thyme
4 sprigs fresh sage
2 sprigs fresh rosemary
5 cups whole milk
Black pepper

Steps:

  • Season the pork generously with salt on all sides. Using a 6- to 8-quart electric pressure cooker, turn on the sauté setting (on the "more" or hot setting, if you have it). Add the vegetable oil, and, working in two batches, brown each piece of pork on two sides, about 5 minutes per side. With tongs, remove the browned pork to a plate as you go.
  • Turn off the sauté setting. Stir in the leeks, garlic, lemon zest and herbs, scraping the bottom of the pot with a metal spatula. Add the milk, and continue to scrape up the browned bits. (This is important for flavor, but also to avoid a "burn" error.) Return the pork and any liquid on the plate to the pot. Season with 1 teaspoon kosher salt and a generous amount of black pepper. Close the lid and twist the pressure knob to seal. Pressure cook for 1 hour.
  • Turn off the pressure cooker, and quick-release the pressure by carefully turning the pressure knob to venting. Using tongs, remove the pork to a serving platter. Remove and discard the herb sprigs. Turn on the sauté setting (on the "more" or hot setting, if you have it), and bring the milk to a rolling boil. Let the milk boil until it is reduced by about half and has darkened to a golden caramel color, about 20 minutes. (If you have time, you can caramelize it further, but take care to stir occasionally and make sure it doesn't burn on the bottom.) Break the pork apart a little, into coarse chunks, and spoon the sauce over the top. Serve with lemon slices on the side.

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