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Meat, Italy

Milk-braised pork roast with potatoes

Milk-braised pork roast is an Italian dish where the meat simmers slowly in milk until it forms a golden sauce with small curds. For 4 people, it takes 2 hours, stays easy to make, and costs about €3.20 per person. The key is keeping the heat very low so the milk never boils.

A pork roast simmered gently in milk, which turns into a golden, mellow sauce, with potatoes alongside.

Milk-braised pork roast with potatoes
Total time
2 h
Difficulty
Easy
Cost per person
€3.20
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

This pork roast cooks slowly in milk, and that slow pace is exactly what gives it its texture. The meat turns fork tender, almost falling apart at the edges, while the milk transforms into a golden sauce dotted with small caramelized curds that carry all the flavor. Garlic and sage add quiet depth, and the lemon zest brings just enough brightness to balance the richness of the milk.

This is a Sunday kind of dish, the kind you let simmer while you get on with other things, and Mon Chou designed it so you can leave it mostly alone. Kids love the tender meat and the soft potatoes soaked in sauce, and guests are often pleasantly surprised by this way of cooking pork, less familiar than a classic roast.

The ingredients

4 people

Butcher

  • Pork shoulder roast 900 g

Dairy

  • Whole milk 75 cl
  • Butter 30 g

Fruits and vegetables

  • Garlic 4 cloves
  • Sage 5 sprigs
  • Lemon zest 1
  • Potatoes 900 g

Pantry

  • Olive oiloften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Brown the roast on all sides in the butter and oil, with the garlic and sage. 10 min

    Sear it well, a good crust gives color to the sauce.

  2. Pour in the warm milk, add the lemon zest, and cover the pot halfway.

    Pour the milk in gradually so it doesn't bubble over.

  3. Let it cook over very low heat, turning the roast from time to time. 1 h 20

    Keep the heat very low, the milk should never boil.

  4. Add the peeled potatoes, cut into large chunks, for the last half hour. 30 min

    They soak up the milk and turn soft and tender.

  5. Slice the roast and serve with the potatoes and the golden sauce.

    If the sauce is too thin, reduce it uncovered.

Our tips to get it right

  • Use a heavy bottomed pot that spreads heat evenly, it keeps the milk from scorching or reducing too fast.
  • Turn the roast regularly during cooking so it soaks up milk on every side and cooks evenly.
  • If your lid doesn't sit half open, just leave it slightly ajar with a wooden spoon propped on the edge.

The variations

  • Swap the pork shoulder for pork tenderloin, it will cook a bit faster and stay leaner.
  • For a meatless version, cook a whole cauliflower the same way in the flavored milk, the result is surprisingly good.
  • For kids in a hurry, cut the potatoes smaller so they cook faster and finish at the same time as the meat.

What to serve it with

  • A sharp, vinegary green salad
  • Crusty bread for the sauce
  • Sparkling apple juice

Storage

The roast keeps 2 to 3 days in the fridge in a sealed container, meat and sauce together. It freezes well, sliced and covered in sauce, for up to 2 months. Reheat it gently in a pan or covered in the oven so the meat doesn't dry out.

Questions about this dish

Why does the milk form curds while cooking?

That's normal, the milk curdles slightly from the heat and the lemon's acidity. Those small golden curds are exactly what give the sauce its character, they aren't a sign anything went wrong.

Can this roast be made ahead?

Yes, you can cook it the day before and reheat it gently the next day, the meat only gets more tender. Just keep a little extra sauce aside to moisten it when reheating.

What cut of pork works if I don't have shoulder?

Pork tenderloin or a loin roast both work well, with a shorter cooking time. Avoid very lean cuts, since they can dry out during the 80 minute simmer.

Can I blend the milk sauce if it looks curdled?

You can blend it quickly if you'd rather have a smooth sauce, it won't change the flavor. Many people prefer to leave it as is, since the small golden curds are part of its charm.

How long does it take to make a milk-braised pork roast with potatoes?

Count 2 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a milk-braised pork roast with potatoes?

About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a milk-braised pork roast with potatoes cost?

About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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