Italy Arista de Maiale al Latte (Milk-Braised Pork)
Arista de maiale al latte is a milk-braised pork dish that originated in the Emilia-Romagna region of Italy. Slow-cooking pork in milk yields meat that is delectably succulent and sweet (lactic acid is a natural meat tenderizer). As it simmers, the milk forms nutty, herb-flavored curds, a beloved by-product that Italians often smear on bread. The classic recipe is austere, while other versions add thyme and sage, pancetta (salted and cured pork belly), and a splash of white wine. Some braise the pork in the oven instead of on the stove.
Prep Time
5 minutes
+ 10 minutes resting
+ 10 minutes resting
Cook Time
2 hours
Total Time
2 hours 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 5 Tbsp (75 ml) extra virgin olive oil
- 1 sprig rosemary
- 2 cloves garlic, lightly crushed
- 4 cups (1 l) whole milk
- 2 bay leaves
- Salt, to taste
- Freshly ground black pepper, to taste
Directions
- In a Dutch oven or heavy casserole pot over medium-high heat, heat olive oil and brown pork on all sides, around 6–8 minutes for each side.
- While browning the last side, toss in rosemary and garlic.
- Reduce heat and pour in enough milk to cover half of the pork.
- Season with bay leaves, salt, and pepper.
- Cover.
- Simmer pork over very low heat for around 1–1.5 hours, turning occasionally. The milk should reduce and form curds resembling ricotta cheese. (Add more milk if all the liquid evaporates.)
- The roast is ready when the insertion of a skewer or fork reveals tender meat.
- Remove roast and allow it to rest for 10 minutes before slicing.
- Serve bathed in sauce.
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