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arrosto di maiale al latte [moved from SF Bay Area Board]

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has anyone successfully made a pork roast in milk? i lived in italy for 5 months and learned to make it, and loved it. basically, you brown a pork roast and then braise it in whole milk with rosemary or sage for a couple hours. it comes out meltingly tender and rich, and the milk gets very thick. when i tried it upon my return here, however, i found that the milk never thickened, and the pork seems too lean here because it's just not as tender. i know you can braise pork for hours and hours, but i didn't have to when i made it there. and not sure how braising for 6+ hours would work with the milk. i can't remember if i tried it here after the first time with cream instead. i love serving it with canneloni beans that have been cooked with sage, over grilled bread, drizzling olive oil over the whole thing.

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  1. My suspicion is that Italian milk has more butterfat in it than ours. Ever notice how much thicker the schiuma/ foam was on the cappucino? You are probably right, too, about the pork being too lean.

    1 Reply
    1. re: bropaul

      i agree. someone's recipe online called for butter, so perhaps that is a partial solution. thanks!

    2. Sounds like a good comfort food fall recipe. How can this be remedied.
      Use another cut of pork?
      Mix the milk with half and half cream to thicken?
      Mariacarmen - I would love the actual recipe and others you may have that are so authentic like that.

      3 Replies
      1. re: itryalot

        it appears i did not post my reply to you - oops! the "recipe" is pretty basic - pork - either a loin or as you suggested, maybe a shoulder, so that it's fattier. sear it in some olive oil. then take whole milk or maybe cream, and i just read somewhere that some people add butter - again, the more fat, the better. then you add milk to a pyrex with the pork, pouring enough to cover as much as you can but not high enough so that it will spill over during cooking. you can add whole fresh rosemary or sage, and whole peeled garlic cloves, to the milk, and even some BEER. that's it! put it in the oven for about 2 hours (more for a bigger piece, probably more for a shoulder piece than a loin) at about 350 degrees.

        1. re: itryalot

          oops, maybe not so high if you're using a shoulder, maybe lower heat and longer cooking time. just watch that milk doesn't burn.

          1. re: mariacarmen

            Thanks; will try it on a cold fall evening.
            I think pork loin is too lean for a lengthy braise. Even normally cooking it as a roast you have to be careful to not let it dry out. I would use the cut that people use for pulled pork - shoulder I think.

        2. Braising in anything for six hours will probably dry it out.

          1 Reply
          1. re: Louise

            i braised a pork shoulder in its own fat for 8 hours this past sunday, at 225 degrees, and it wasn't dry at all. nice and tender - could have stood even a couple more hours.