📝 About This Recipe
Hailing from the heart of Northern Italy, this classic 'Maiale al Latte' transforms a humble cut of pork into a masterpiece of tender, succulent meat. As the pork braises slowly in a bath of whole milk, garlic, and herbs, the milk curds caramelize into a rich, nutty, and golden 'cluster' sauce that is unlike anything else in the culinary world. This dish is a testament to the magic of slow cooking, resulting in a flavor profile that is deeply savory, slightly sweet, and incredibly comforting.
🥗 Ingredients
The Meat
- 3.5 pounds Pork Shoulder (Boston Butt) (boneless, tied with kitchen twine into a uniform cylinder)
- 2 teaspoons Kosher Salt (plus more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Unsalted Butter
The Braising Liquid
- 4 cups Whole Milk (full fat is essential for the sauce texture)
- 6 pieces Garlic Cloves (smashed and peeled)
- 8-10 pieces Fresh Sage Leaves (whole)
- 1 sprig Fresh Rosemary (about 4 inches long)
- 3 strips Lemon Zest (removed with a vegetable peeler, yellow part only)
- 1 piece Cinnamon Stick (optional, for a subtle warmth)
The Finishing Touches
- 1 tablespoon Lemon Juice (to brighten the sauce at the end)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Remove the pork shoulder from the refrigerator 30 minutes before cooking to take the chill off. Pat the meat extremely dry with paper towels; this is crucial for a good sear.
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2
Season the pork generously on all sides with kosher salt and freshly cracked black pepper, pressing the seasoning into the meat.
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3
In a large Dutch oven or heavy-bottomed pot, heat the olive oil and butter over medium-high heat until the butter foam subsides and begins to turn slightly brown.
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4
Place the pork in the pot and sear it thoroughly. Do not rush this—spend about 12-15 minutes turning the meat until every side is deeply browned and crusty.
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5
Once seared, remove the pork temporarily to a plate. Carefully pour off most of the rendered fat, leaving about 1 tablespoon in the pot.
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6
Reduce the heat to medium. Add the smashed garlic cloves to the pot and cook for 1-2 minutes until fragrant and golden, but not burnt.
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7
Return the pork to the pot. Pour the 4 cups of whole milk around the meat. The milk should come about halfway up the side of the pork.
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8
Add the sage leaves, rosemary sprig, lemon zest strips, and the cinnamon stick. Bring the milk to a very gentle simmer.
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9
Partially cover the pot with a lid, leaving a small crack for steam to escape. Reduce the heat to the lowest setting possible to maintain a very faint simmer.
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10
Cook the pork for 2.5 to 3 hours. Every 45 minutes, gently turn the pork over to ensure even cooking and basting.
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11
As it cooks, the milk will curdle and break down into small, brownish nut-like clusters. This is intentional and is the hallmark of the dish.
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12
The pork is done when it is tender enough to be pierced easily with a fork but not quite falling apart like pulled pork. Remove the meat to a cutting board and tent loosely with foil to rest for 15 minutes.
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13
Discard the rosemary sprig, cinnamon stick, and lemon zest. If the sauce is too thin, increase the heat to medium-high and boil for 5 minutes to reduce until it is thick and the curd clusters are golden.
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14
Stir in the fresh lemon juice to the sauce. Taste and add more salt if necessary.
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15
Remove the twine from the pork and slice it into thick rounds. Arrange on a warm platter and spoon the 'clusters' and remaining sauce generously over the meat. Garnish with fresh parsley.
💡 Chef's Tips
Use only whole milk; lower-fat milks will not produce the characteristic delicious curds and may result in a thin, watery sauce. Don't be alarmed when the milk curdles—this is the 'beautiful mess' that makes the dish famous and provides incredible flavor. Ensure the heat is very low during the braise; if the milk boils too vigorously, the meat can become tough. If the sauce looks too oily at the end, you can spoon off some of the clear fat from the top before serving. For the best crust, use a heavy cast-iron Dutch oven which distributes heat more evenly than thin stainless steel.
🍽️ Serving Suggestions
Serve alongside creamy polenta or mashed potatoes to soak up every drop of the golden milk sauce. A side of garlicky sautéed broccoli rabe or kale provides a nice bitter contrast to the rich meat. Pair with a medium-bodied Italian red wine like a Chianti Classico or a Barbera d'Alba. Crusty ciabatta bread is essential for 'fare la scarpetta'—cleaning the plate of the delicious sauce. A simple arugula salad with a sharp lemon vinaigrette helps cut through the richness of the pork.