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While it's not the most appealing dish to look at, this classic milk-braised pork loin recipe is beloved throughout Emilia-Romagna. As the pork cooks the milk separates into curds, soaking up the meat juices to create something very delicious indeed.
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Season the pork well with plenty of salt and pepper
2
Heat a good splash of oil in a large casserole dish over a medium heat. Place the loin into the pan to brown, turning occasionally for a nice even colour
3
Add the garlic, lemon zest and herbs to the pan then top up with the milk. Adding the lemon zest splits the milk into curds and whey which does look a bit unappealing, but don't be alarmed, it tastes delicious!
4
Cover with a lid and leave to slowly simmer for 1.5–2 hours. Baste the pork every 30 minutes or so to prevent it from drying out
5
Remove the pork from the sauce and leave to rest in a warm place for 30 minutes
6
Whilst the pork is resting, you have time to prepare the sauce. Pick out the whole herbs, zest and garlic, then strain the sauce into a clean pan, reserving the curds. Place the liquid back over the heat and reduce to a thin gravy consistency.
7
The curds may look a bit strange but they are essentially a delicious porky ricotta, so don't waste them! Carve the pork and serve on a bed of the ricotta. Drizzle with the glossy gravy and serve with a big comforting bowl of creamy mashed potatoes or polenta
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Maiale al latte – milk-braised pork loin
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