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Pork in Milk (Maiale Al Latte)

A community recipe by

Not tested or verified by Nigella.com

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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.

  • 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.
  • 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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