Food & Drink

How To Make Slow Cooked Pork In Milk

Slow Cooked Pork In Milk recipe. This Italian recipe for pork results in a rich, tender meat flavoured with herbs and spices. It makes the perfect Sunday dinner. Enlarge

How To Make Slow Cooked Pork In Milk

Slow Cooked Pork In Milk recipe. This Italian recipe for pork results in a rich, tender meat flavoured with herbs and spices. It makes the perfect Sunday dinner.

Prep:
10m
Cook:
2h:15m
Total:
2h:25m
Serves:
4
Temp:
180° c  -  360° f

Step 1: You will need:

  • 1 1/2 kg pork butt, from the shoulder area
  • 1 1/2 ltr whole milk
  • 50 g butter
  • 1 cinnamon stick
  • 1 sprig of rosemary
  • a few sprigs of sage
  • 6 cloves of garlic, crushed
  • a few slivers of lemon peel
  • some flour for dusting
  • salt and pepper
  • 1 saucepan
  • tongs
  • 1 spoon
  • 1 tray

Step 2: Preheat the oven

Set your oven to 180ºC (350ºF/ gas mark 4) in preparation for braising the meat.

Step 3: Prepare the pork

Season the pork with salt and pepper and dust it lightly with flour, on both sides.

Step 4: Brown the pork

Put a saucepan over medium-high heat. Add the butter and allow it to melt. Place the seasoned pork into the butter. Brown it on all sides, by turning it over several times. Once browned, remove the pork and place onto a tray. Discard the butter, into a bowl.

Step 5: Add the ingredients

Transfer the pork back into the saucepan. Add the milk, garlic, rosemary, sage, lemon slivers and cinnamon. Bring it all to a boil. Once boiling, place the lid on and remove it from the heat.

Step 6: Braise the meat

Place the pan of pork into the preheated oven. Braise for roughly 3.5 hours. During the cooking process, occasionally baste the pork with the milk and herb sauce and scrape the bottom of the pan with a spoon, to remove the milk solids that may have stuck. Midway through the cooking time, remove the lid and let it cook, uncovered for the rest of cooking period, breathing in the subtle aromas of the rosemary and sage. Remove after the recommended time.

Step 7: Remove and serve

Carefully take the pork out of the pan, taking great care not to break it and serve it, basted in the savoury sauce from the pan. But make sure to use the thicker milk solids from the bottom of the pan, as this is totally packed with all the herbs and spices! It goes well with mashed or fried potatoes and sautéed vegetables and rice.