Instant Pot Milk Braised Pork Maiale Al Latte Recipes

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INSTANT POT MILK-BRAISED PORK (MAIALE AL LATTE)

This is a classic dish from Emilia-Romagna, a region in Italy where dairy and meat feature heavily in the traditional cuisine. Marcella Hazan wrote in her book, "Essentials of Classic Italian Cooking," that maiale al latte is one of a handful of dishes that "most clearly express the genius" of regional Italian cooking. At its simplest, it is tough, inexpensive pork braised to finely textured tenderness in a pot of whole milk. As the caramelized milk reduces, it separates into extremely delicious curds and sauce infused with herbs and lemon. Serve this pressure-cooker version with bread or over polenta, pappardelle or rice.

Provided by Sarah DiGregorio

Categories     dinner, meat, main course

Time 2h

Yield 6 servings

Number Of Ingredients 11



Instant Pot Milk-Braised Pork (Maiale al Latte) image

Steps:

  • Season the pork generously with salt on all sides. Using a 6- to 8-quart electric pressure cooker, turn on the sauté setting (on the "more" or hot setting, if you have it). Add the vegetable oil, and, working in two batches, brown each piece of pork on two sides, about 5 minutes per side. With tongs, remove the browned pork to a plate as you go.
  • Turn off the sauté setting. Stir in the leeks, garlic, lemon zest and herbs, scraping the bottom of the pot with a metal spatula. Add the milk, and continue to scrape up the browned bits. (This is important for flavor, but also to avoid a "burn" error.) Return the pork and any liquid on the plate to the pot. Season with 1 teaspoon kosher salt and a generous amount of black pepper. Close the lid and twist the pressure knob to seal. Pressure cook for 1 hour.
  • Turn off the pressure cooker, and quick-release the pressure by carefully turning the pressure knob to venting. Using tongs, remove the pork to a serving platter. Remove and discard the herb sprigs. Turn on the sauté setting (on the "more" or hot setting, if you have it), and bring the milk to a rolling boil. Let the milk boil until it is reduced by about half and has darkened to a golden caramel color, about 20 minutes. (If you have time, you can caramelize it further, but take care to stir occasionally and make sure it doesn't burn on the bottom.) Break the pork apart a little, into coarse chunks, and spoon the sauce over the top. Serve with lemon slices on the side.

3 pounds boneless, skinless pork shoulder, cut into 4 large chunks
Coarse kosher salt
1/4 cup vegetable oil
1 large or 2 small leeks, halved lengthwise and thinly sliced
10 garlic cloves, peeled and smashed
3 (2-inch) strips lemon zest, plus lemon slices for serving
4 sprigs fresh thyme
4 sprigs fresh sage
2 sprigs fresh rosemary
5 cups whole milk
Black pepper

PORK ROAST BRAISED WITH MILK AND FRESH HERBS (MAIALE AL LATTE )

Provided by Ursula Ferrigno

Categories     Milk/Cream     Pork     Braise     Dinner     Spring     Family Reunion     Potluck     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 10



Pork Roast Braised with Milk and Fresh Herbs (Maiale al Latte ) image

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Heat oil in a wide 5- to 6-quart ovenproof heavy pot over medium heat until it shimmers, then lightly brown roast on all sides with juniper berries and herbs, 8 to 10 minutes total. Add garlic and sprinkle roast with sea salt and 1/2 teaspoon pepper, then cook until garlic is golden, about 1 minute. Pour wine over roast and briskly simmer until reduced by half. Pour milk over roast and bring to a bare simmer.
  • Cover pot and braise in oven, turning roast occasionally, until tender (milk will form curds), 2 to 2 1/2 hours.
  • Transfer roast to a carving board and loosely cover. Strain juices through a fine-mesh sieve into a bowl (discard solids), reserving pot, and skim off fat. Return juices to pot and boil until flavorful and reduced to about 2 cups. Season with sea salt and pepper. Slice roast and serve moistened with juices.

1/4 cup extra-virgin olive oil
1 (4 1/2- to 5-pound) boneless pork shoulder roast (without skin), tied
3 juniper berries (see cooks' note, below), crushed
2 large rosemary sprigs
2 large sage sprigs
1 sprig fresh or 4 dried California bay leaves
1 garlic clove, chopped
1 teaspoon fine sea salt
1/2 cup dry white wine
3 cups whole milk

CHEF JOHN'S PORK AL LATTE

When the weather gets a little colder, this pork stew really hits the spot. Pork shoulder meat is braised in a creme fraiche sauce until amazingly tender and delicious. Serve on polenta with crisp sage leaves for garnish.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 1h50m

Yield 4

Number Of Ingredients 12



Chef John's Pork al Latte image

Steps:

  • Pour 1 tablespoon olive oil into a skillet, place over medium heat, and cook bacon, stirring often, until crisp and bacon fat has rendered into the skillet, about 5 minutes.
  • Season pork cubes generously with salt and black pepper. Remove bacon from pan and set aside, reserving fat in pan. Turn heat to medium-high and brown pork pieces in bacon drippings until well browned on both sides, about 5 minutes per side. Transfer meat to a bowl, leaving pan drippings in skillet.
  • Turn heat to medium and stir in chopped onion and a pinch of salt. Cook and stir onion until translucent and slightly browned, about 5 minutes. Stir garlic into onion and cook until fragrant, about 1 minute.
  • Pour chicken broth and creme fraiche into onion mixture; whisk until smooth. Scrape up and dissolve any browned bits of food on the bottom of the skillet. Bring mixture to a simmer.
  • Return bacon to sauce and stir in 2 tablespoons chopped sage. Place pork pieces into simmering sauce along with any accumulated juices from the meat. Reduce heat to low, cover, and simmer until meat is almost tender, about 1 hour.
  • Raise heat to medium and cook uncovered until pan sauce reduces and thickens and meat is very tender, about 20 more minutes. Stir red pepper flakes into sauce; adjust seasonings to taste.
  • Heat 1/4 cup olive oil in a small skillet over medium heat; drop whole sage leaves into the hot oil and cook, lightly tossing leaves in the oil, until crisp, 10 to 15 seconds. Drain sage leaves on paper towels and crumble over pork.

Nutrition Facts : Calories 513.5 calories, Carbohydrate 4.7 g, Cholesterol 114.4 mg, Fat 46.2 g, Fiber 0.4 g, Protein 20.9 g, SaturatedFat 15.9 g, Sodium 568.8 mg, Sugar 2.2 g

1 tablespoon olive oil
2 slices bacon, coarsely chopped
1 ½ pounds pork shoulder, cut into 2-inch chunks
salt and freshly ground black pepper to taste
1 small yellow onion, diced
4 cloves garlic, sliced
1 ¼ cups chicken broth
½ cup creme fraiche
2 tablespoons chopped fresh sage leaves
1 pinch red pepper flakes, or to taste
¼ cup olive oil
15 whole fresh sage leaves

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