Maiale al latte – Roast pork in milk

Ingredients for 4 servings:

• 1 kg pork neck or salmon
• 50 g clarified butter
• 1 liter of milk
• 1 jar white wine
• 5 sage leaves
• 1 rosemary sprig(s)
• Salt and pepper, freshly ground
• n. B. cornstarch

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Dry the meat, season generously with salt and pepper, and sear it all over in a roasting pan with clarified butter. Remove from the heat, pour in the milk, and add the sage and rosemary. Place in the oven at 180°C (top/bottom heat 160°C fan oven) for at least one hour. It’s best if the meat has reached an internal temperature of around 80°C; this can take up to 90 minutes. Remove the meat from the milk, gently reduce it slightly, and season to taste. Mix the wine with the cornstarch while still cold. If the sauce has curdled—no problem, it happens often. Simply purée briefly with an immersion blender as an intermediate step. Then stir in the white wine-starch mixture and bring to a boil. Cut the meat into not-too-thick slices and serve with the sauce. Polenta or gnocchi tossed in butter go best with this. Tips: If the sauce isn’t enough, simply add a little broth. Whether you use neck or salmon depends on how juicy you want the roast to be.