Arista de Maiale al Latte (Milk-Braised Pork)

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 arista al latte recipe is austere. Other versions add thyme and sage, pancetta and a splash of white wine. Some braise the pork in the oven instead of on the stove. Recipe Servings: Serves 4–6

Prep Time

5 minutes
+ 10 minutes resting

Cook Time

2 hours

Total Time

2 hours 15 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

2–2.5 lb (0.9–1.2 kg) boneless pork shoulder, trimmed of excess fat
4 cups (1 l) whole milk
5 Tbsp (75 ml) extra virgin olive oil
2 cloves garlic, lightly crushed
1 sprig rosemary
2 bay leaves
salt to taste
Freshly ground black pepper to taste

Directions

In a Dutch oven or heavy casserole pot, heat olive oil over medium-high heat and brown pork on all sides, around 6–8 minutes on 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 1/2 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.