Pork Stewed in Milk is one of the most popular second course entrees in the restaurants of the Vicentino, and as a result there are many variations. Some use white wine rather than white wine vinegar, others omit the garlic, and others use pork loin rather than pork rump. In short, many tasty variations! To serve 4:
Prep Time: 30 minutes
Cook Time: 90 minutes
Ingredients:
- 2 1/2 pounds (1.2 k) pork rump
- 3 pints (1.5 l) fresh whole milk
- 3/8 cup unsalted butter
- White wine vinegar
- Sage
- Rosemary
- Garlic
- Salt and pepper to taste
- A little unbleached flour
Preparation:
Tie the meat with butcher's twine to give it as regular a shape as possible, and put it in a pot, preferably terracotta, that's just large enough to hold it. Add good, but not too strong or acidic white wine vinegar to cover, cover the pot with a cloth, and set it in a cool place for 48 hours, turning the meat four times each day and adding more vinegar if need be to keep it covered.
When the time is up, remove the meat from the vinegar and dry it well. Flour it and brown it in the butter, turning it so as to brown all sides. In the meantime, heat the milk, and, while the meat is browning, tie together 6 leaves fresh sage and a sprig of rosemary. Add the herbs to the pot, and season the meat with salt and pepper; next, slowly pour the milk over it. Let it come back to a boil, reduce the heat to a slow simmer, cover the pot, and cook for a couple of hours, turning the meat every now and again but being careful not to puncture it. Half way though the cooking, add a large clove of peeled, crushed garlic. By the time the meat is done the milk will have condenced into a creamy sauce; slice the meat fairly thickly, arrange the slices on a heated serving dish, spoon the sauce over them, and serve at once.
A wine? Red, Merlot dei Berici
Yield: 4 servings pork stewed in milk.
When the time is up, remove the meat from the vinegar and dry it well. Flour it and brown it in the butter, turning it so as to brown all sides. In the meantime, heat the milk, and, while the meat is browning, tie together 6 leaves fresh sage and a sprig of rosemary. Add the herbs to the pot, and season the meat with salt and pepper; next, slowly pour the milk over it. Let it come back to a boil, reduce the heat to a slow simmer, cover the pot, and cook for a couple of hours, turning the meat every now and again but being careful not to puncture it. Half way though the cooking, add a large clove of peeled, crushed garlic. By the time the meat is done the milk will have condenced into a creamy sauce; slice the meat fairly thickly, arrange the slices on a heated serving dish, spoon the sauce over them, and serve at once.
A wine? Red, Merlot dei Berici
Yield: 4 servings pork stewed in milk.
