Spezzatino di Maiale al Latte (Pork Braised in Milk with Sage and Garlic)
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Ingredients
- 700 g pork shoulder, diced
- 500 ml whole milk
- 4 garlic cloves
- 10 fresh sage leaves
- 2 fresh rosemary
- 100 ml white wine
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 518 kcal
- Protein
- 38.7 g
- Carbohydrate
- 7.2 g
- of which sugars
- 6.2 g
- Fat
- 35.2 g
- of which saturates
- 12.4 g
- Fibre
- 0.4 g
- Salt
- 0.41 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large casserole and brown the pork shoulder all over for 8-10 minutes, then lift out onto a plate.
- 2
Add the garlic, sage and rosemary to the pan and cook for 1 minute, then pour in the white wine and let it bubble for 2 minutes.
- 3
Return the pork to the pan and pour over the milk, then bring to a very gentle simmer.
- 4
Cover and cook on the lowest heat for 45 minutes, stirring occasionally, until the pork is tender and cooked through with no pink remaining and the milk has reduced into a thick, lightly curdled sauce.
- 5
Season with black pepper and serve with the sauce spooned over.
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