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Pork Braised in Milk

Serves 6


  • 2kg piece pork loin, skin removed
  • Salt and pepper
  • 2 tablespoons olive oil
  • 6 cloves garlic, peeled, crushed with the flat of a knife
  • 1/2 bunch sage
  • 1 litre milk
  • 2 lemons
Download Recipe (PDF)


  1. 1. Remove excess fat from pork loin. Season all over with salt and pepper. Heat oil in large casserole and brown pork all over. Remove from pan. Add garlic and sage and cook until lightly browned. Heat milk in small s au cepan until almost boiling.
  2. 2. Using vegetable peeler, remove zest from lemons in large pieces. Add milk, zest and juice of one lemon to pot with pork and cover with lid ajar. Bring to a gentle simmer and cook undisturbed for 1 and a half to 2 hours or until pork is very tender. The milk should have curdled into nuggets of delicious sauce.
  3. 3. Remove pork from pot and leave covered to rest for 5 minutes. If there is a lot of sauce remaining in the pan; bring back to a boil and serve with pork.
  4. 4. If there is not enough sauce then add 1/4 cup water to the pot; bring to a boil over a high heat and cook, stirring to loosen the cooking residue from the base and sides of the pot. Serve these juices with the thickly sliced pork and sauteed cavolo nero.


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