Maiale al latte pork braised in milk

Name: Maiale al latte pork braised in milk
Total time: 2 h
Cuisine: Italian
Ingredients: 1kg pork shoulder joint, boned and rolled; 2 tbsp olive oil; 30g butter; 1l whole milk; 4 garlic cloves, peeled; 8 sage leaves; 1 lemon, zest peeled in strips

Pork loin gently braised in milk and sage until it is meltingly tender, with a nutty, creamy sauce.

Time2 hr
LevelEasy
Costabout £2.48 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

6 servings

Ingredients

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1 kgpork shoulder jointboned and rolled
2 tbspolive oil
30 gbutter
1 lwhole milk
4garlic clovespeeled
8sage leaves
1lemonzest peeled in strips

Method

1
Season the pork. Brown it in the oil and butter in a heavy pan for 10 minutes, turning, until golden all over.
10 min
2
Add the garlic, sage and lemon zest, then pour in the milk. It should come halfway up the pork.
3
Bring to a gentle simmer, partly cover and cook for 1 hour 30 minutes, turning every 20 minutes.
90 min
4
The milk will split into golden curds and the pork should be very tender. If the sauce is thin, boil it hard for 5 minutes.
5 min
5
Slice the pork and spoon over the sauce. Serve with mash or polenta.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.