Braised Pork Belly Recipe) +Video


Years ago my mother returned from one of her trips lớn Italy. She just raved with glowing accolades about a pork roast that my cousin Lara, from Modena, prepared ‘in milk’, known as Italian Pork Loin Braised in Milk. It is a very common, traditional, và classic technique to lớn cook meat in sweet creamy milk throughout northern Italy, especially in Bologna. Milk’s lactic acid tenderizes the pork, breaks it down, making it very tender và receptive khổng lồ soaking up the flavors in the sauce.

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The process of cooking pork loin in milk not only results in a more tender roast, but also one that is extremely moist, delicate, and juicy. & it’s not just about the milk alone. There are oodles of olive oil, butter, garlic, onion, pancetta, capers và sage blending in the milk to lớn make this pork so delicious. As the pork simmers together with the milk and a generous amount of perfect ingredients, a wonderfully rich, thick (yet satiny), golden/hazelnut brown sauce full of browned bits is created.

And we all know what those precious browned bits vì to a sauce!

I have khổng lồ warn you, this isn’t a beautiful entree khổng lồ look at: The milk & additional ingredients cook into a curdled sauce as a result of the long, slow braising process. The onion’s và lemon zest’s acidity help the curdling which is the most desirable result of this brilliant Italian creation known as “Arrosto Di Maiale al Latte”. Italians just leave the curds in the sauce. It’s also important lớn use only whole milk (I also used a few cups of heavy cream) & never use any reduced-fat milk.

“WHAT did you say?” you may be asking of me as you read this recipe post. Pork that cooks in milk? I don’t blame you! I thought the very same thing!

Having never heard of this in the States, I thought that this sounded like such a strange way to prepare a pork loin! So I chia sẻ your skepticism as you read the name of this recipe! But after preparing it tonight & savoring every incredible bite, I am now an enthusiastic fan. It truly does live up khổng lồ its acclaimed reputation.

This is sheer culinary genius . . . Who would have thought? The pork, with a deep, flavorful, nutty sweet cream sauce just melts in your mouth! & if you’re lượt thích us và prefer your pork ‘fork-tender’ that falls apart easily, than don’t trim the fat off of the loin. The fat contributes to the pork’s texture and of course, enhances the flavor.

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On đứng top of all of this, you won’t be believe how easy this is lớn prepare! The pork simply simmers quietly in the milk until all that remains is the thick creamy sauce with clusters of browned bits. OK, so you have khổng lồ turn the pork occasionally, but that’s it! You can sit back & read, take care of the kids, enjoy some guests with a glass of wine or a cocktail or do anything during the hour and a half or so while the pork simmers on the stove.


You’ll want to lớn serve this entree with some hearty artisanal bread khổng lồ soak up every drop of this heavenly, creamy milk-sauce on your plate.

Without the bread, you’ll over up licking the sauce off of your plate!

Now before you read the recipe, I just have to chia sẻ an e-mail message written to me from Karen K. In November, năm 2016 . . . Yes, 3 years after the original post of this pork recipe. Here’s what she said while the pork was cooking:

“Smeeeelllllllsssssssoooooo GOOD! I went và double-checked my North over Italian cookbook for anything lượt thích this recipe, (can’t ask G’ma, she’s gone), & found nothing. I was quite surprised since everything great is in that cookbook.”

and later here’s what Karen said khổng lồ me after she served the pork in milk to lớn her family:

“Well, everyone loved it! Just lovely. I didn’t change or “fix-up” the recipe, except for doubling the amounts indicated for the sauce. We were all glad I did! I was afraid someone was going to start picking at the pot. It did not disappoint.

I did have lớn engage in a brief, but victorious, tug-of-war with my family of four! I can’t be sure, but I think the girls growled at me…?! I served it with steamed broccoli (no brainer), và I wanted to lớn eat it over rice. My husband wanted egg noodles.

My son said “We need the large shell pasta so it can hold all the creamy gravy goodness…like an upside-down boat!” ?

Anyway, I can’t wait to make it again so I can devour more OF THAT DELICIOUS BROWNED-UP MILK-BITS SAUCEand succulent juicy pork!!! Yumm-mmmy! It was so delicious, it was voted a “Family Comfort Food Keeper For Life” in the “Mom’s Recipes Box”.

Thanks for sharing this, I hope others make this, it really is amazing when cooked properly.

Yours Truly,Karen K.”

And yes, this is amazing! I hope you try it and lượt thích Karen, welcome this recipe into your recipe box of family favorites! Plus, I think that Karen’s son has a great idea about the large shell pasta to scoop up the sauce!