Thread: Pork roast braised in milk

On Oct 20, 2:42*pm, azaze...@koroviev.de (Victor Sack) wrote:
> This is what was for dinner.
>
> A certain type of pot roast, pork braised with milk, is popular in some
> Italian regions, such as Veneto, Emilia and Toscana and should be better
> known elswewhere, too, as far as I am concerned.
>
> Here's a recipe based on the one from _Cucina Italiana_, published by
> Accademia Italiana della Cucina (German edition).
>
> Victor
>
> * * * * * * * * Maiale al Latte
>
> 1 kg (2.2 pounds) loin of pork
> 50 g (1.76 oz) butter
> 1 l (1 quart) milk
> 1 l (1 quart) white wine
> a few sage leaves
> 1 rosemary twig
> salt
> freshly ground pepper
>
> Put the meat in a bowl, pour in the white wine and let marinate for two
> days. *Take the meat out, pat dry carefully and tie up securely, so that
> it preserves its form. *Fry in butter, add salt and pepper to taste.
> Pour in the milk, add the sage and the rosemary, and braise very slowly
> over low heat. *When the meat is almost tender, increase the heat and
> let the milk thicken. *Cut the meat in not too thin slices and arrange
> on a pre-warmed dish. *Pour the strained sauce over the meat and serve
> hot with mashed potatoes. *

Ya know...this actually sounds good!

On Oct 20, 6:06*pm, Chemo the Clown <an...@peak.org> wrote:
> On Oct 20, 2:42*pm, azaze...@koroviev.de (Victor Sack) wrote:
>
>
>
>
>
> > This is what was for dinner.
>
> > A certain type of pot roast, pork braised with milk, is popular in some
> > Italian regions, such as Veneto, Emilia and Toscana and should be better
> > known elswewhere, too, as far as I am concerned.
>
> > Here's a recipe based on the one from _Cucina Italiana_, published by
> > Accademia Italiana della Cucina (German edition).
>
> > Victor
>
> > * * * * * * * * Maiale al Latte
>
> > 1 kg (2.2 pounds) loin of pork
> > 50 g (1.76 oz) butter
> > 1 l (1 quart) milk
> > 1 l (1 quart) white wine
> > a few sage leaves
> > 1 rosemary twig
> > salt
> > freshly ground pepper
>
> > Put the meat in a bowl, pour in the white wine and let marinate for two
> > days. *Take the meat out, pat dry carefully and tie up securely, so that
> > it preserves its form. *Fry in butter, add salt and pepper to taste.
> > Pour in the milk, add the sage and the rosemary, and braise very slowly
> > over low heat. *When the meat is almost tender, increase the heat and
> > let the milk thicken. *Cut the meat in not too thin slices and arrange
> > on a pre-warmed dish. *Pour the strained sauce over the meat and serve
> > hot with mashed potatoes. *
>
> Ya know...this actually sounds good!

How about boiling a piglet in its own mother's pig milk?
That's about as anti-Kosher as it gets.

--Bryan

Victor Sack scribbled on the wall in permanent marker:

> This is what was for dinner.
>
> A certain type of pot roast, pork braised with milk, is popular in
> some Italian regions, such as Veneto, Emilia and Toscana and should
> be better known elswewhere, too, as far as I am concerned.
>
> Here's a recipe based on the one from _Cucina Italiana_, published by
> Accademia Italiana della Cucina (German edition).
>
> Victor
>
> Maiale al Latte
>
> 1 kg (2.2 pounds) loin of pork
> 50 g (1.76 oz) butter
> 1 l (1 quart) milk
> 1 l (1 quart) white wine
> a few sage leaves
> 1 rosemary twig
> salt
> freshly ground pepper
>
> Put the meat in a bowl, pour in the white wine and let marinate for
> two days. Take the meat out, pat dry carefully and tie up securely,
> so that it preserves its form. Fry in butter, add salt and pepper to
> taste. Pour in the milk, add the sage and the rosemary, and braise
> very slowly over low heat. When the meat is almost tender, increase
> the heat and let the milk thicken. Cut the meat in not too thin
> slices and arrange on a pre-warmed dish. Pour the strained sauce
> over the meat and serve hot with mashed potatoes.

Looks delicious, thanks!

--
My blog: http://ravenwolflodge.blogspot.com

Victor wrote:

> This is what was for dinner.
>
> A certain type of pot roast, pork braised with milk, is popular in some
> Italian regions, such as Veneto, Emilia and Toscana and should be better
> known elswewhere, too, as far as I am concerned.
>
> Here's a recipe based on the one from _Cucina Italiana_, published by
> Accademia Italiana della Cucina (German edition).
>
> Victor
>
> Maiale al Latte
>
> 1 kg (2.2 pounds) loin of pork
> 50 g (1.76 oz) butter
> 1 l (1 quart) milk
> 1 l (1 quart) white wine
> a few sage leaves
> 1 rosemary twig
> salt
> freshly ground pepper
>
> Put the meat in a bowl, pour in the white wine and let marinate for two
> days. Take the meat out, pat dry carefully and tie up securely, so that
> it preserves its form. Fry in butter, add salt and pepper to taste.
> Pour in the milk, add the sage and the rosemary, and braise very slowly
> over low heat. When the meat is almost tender, increase the heat and
> let the milk thicken. Cut the meat in not too thin slices and arrange
> on a pre-warmed dish. Pour the strained sauce over the meat and serve
> hot with mashed potatoes.

I do like milk-braised pork. The last couple times I made it, I added dried
fruit (dried apricots one time and prunes the next time), which added a nice
flavor.

Bob

"Victor Sack" ha scritto nel messaggio

> This is what was for dinner.
>
> A certain type of pot roast, pork braised with milk, is popular in some>
> Italian regions, such as Veneto, Emilia and Toscana and should be better>
> known elswewhere, too, as far as I am concerned.

It's known here, for sure, and I even have my own version which includes
wild fennel pollen. It's an excellent dish indeed. I also use quite a liot
of caramelized, thinly sliced onion, so I don't strain the sauce.