A traditional Northern Italian method for cooking pork in sweet, creamy milk, resulting in incredibly tender and flavorful meat, a specialty of Bologna.
Milk-Braised Pork: Bologna's Secret
A traditional Northern Italian method for cooking pork in sweet, creamy milk, resulting in incredibly tender and flavorful meat, a specialty of Bologna.
Ingredients
- 1 kg pork shoulder cut into 2-inch chunks
- 4 cups whole milk
- 1 large onion chopped
- 2 cloves garlic minced
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 1 sprig fresh rosemary optional
Instructions
- Pat pork chunks dry with paper towels and season generously with salt and black pepper on all sides.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add pork chunks and sear until golden brown on all sides, working in batches if necessary. Remove pork from the pot and set aside.
- Reduce heat to medium, add chopped onion to the pot, and sauté for 5-7 minutes until softened and translucent. Add minced garlic and cook for another minute until fragrant.
- Return the seared pork to the pot. Pour in the whole milk until the pork is mostly submerged. Add the fresh rosemary sprig if using.
- Bring the milk to a gentle simmer, then reduce the heat to low. Cover the pot tightly and cook for 1.5 to 2 hours, or until the pork is fork-tender. Stir occasionally to prevent the milk from scorching on the bottom.
- Carefully remove the pork from the pot. Shred the pork with two forks or slice into desired portions. If the sauce is too thin, increase the heat and gently simmer uncovered for 5-10 minutes, stirring, until it reaches your desired consistency. Taste and adjust seasoning with salt and pepper as needed.
- Serve the tender pork warm with the creamy milk sauce.
Notes
Serve this succulent milk-braised pork with creamy polenta, mashed potatoes, or crusty bread to soak up the delicious sauce. For variations, consider adding a bay leaf, sprigs of fresh sage, or a pinch of nutmeg during braising. While pork shoulder is ideal, this technique also works wonderfully with pork loin or even veal for a lighter flavor profile.
