Stewed pork with milk and herbs
8 servings
195 minutes
Braised pork with milk and herbs is a dish of Italian cuisine that combines simplicity and sophistication. It is based on the technique of slow-cooking meat, which makes the pork incredibly tender and rich in herbal aromas. Historically, this cooking method was used in rural regions of Italy, where milk softened the meat and spices added depth of flavor. Wine adds a slight acidity, while the creamy milk mass turns into a delicate sauce that highlights the natural sweetness of the pork. The dish is perfect for cozy home dinners and festive occasions, pairing well with mashed potatoes or crusty bread. Each serving is a harmony of flavors where the herbal freshness of sage and rosemary beautifully complements the richness of the meat.
1
Cut a large piece of boneless pork shoulder into two parts (1 kg each). Rub the meat with sea salt and black pepper.
- Pork: 2 kg
- Sea salt: 1 teaspoon
- Ground black pepper: 0.5 teaspoon
2
Pour olive oil into a 5-liter heat-resistant pot and heat it over medium heat. When the oil starts to sizzle, add crushed juniper berries and two sprigs each of sage and rosemary.
- Olive oil: 0.3 glass
- Juniper berries: 3 pieces
- Fresh rosemary: 2 pieces
- Sage: 2 pieces
3
After 1 minute, following the sage and rosemary, you can add crushed garlic to the pot. Sauté for 1 minute.
- Garlic: 1 clove
4
When the garlic turns golden, place both pieces of pork in the same pot and fry on all sides until browned (8-10 minutes).
- Pork: 2 kg
5
Pour white wine into the pan with sautéed meat and bring to a boil. Wait for the wine to evaporate by half and add milk. Bring to a boil again and immediately remove from heat.
- Dry white wine: 0.5 glass
- Milk: 750 ml
6
Cover the pot with a lid and place it on the middle rack of the oven preheated to 175 degrees.
7
Cook the pork for about 2 hours and 30 minutes, occasionally turning the meat in the pot and checking its readiness. The milk should curdle and turn into cottage cheese.
8
When the meat becomes tender, place it on a dish or cutting board and cover it with foil.
9
The liquid in which the meat was cooked can be used as a sauce. It should be strained through a fine sieve, poured back into the pot, and simmered over moderate heat until it thickens and reduces to about 2 cups.
10
Before serving, cut the pork into large slices and drizzle with sauce.