This traditional central Italian dish may not be the prettiest dish to look at, but there's a reason why it's so beloved throughout the region. The pork stays beautifully tender, whilst soaking up the flavours through the milk, whilst the milk separates into curds, that soak up any meat juices and taste amazing.
1largeBouquet Garnirosemary, sage and thyme tied together
1wholeLemonpeeled in strips and juiced
2tbspFlat Leafed Parsleyfinely chopped
Salt and Pepper to taste
Remove the string from the meat, and then using a sharp knife, cut away the skin with a small layer of fat. Rub with a little of the oil, then salt, and set away in the fridge.
Cut the pork into two pieces, then tie back up and season with the sea salt and lemon juice all over. Allow to sit at room temperature for an hour before cooking.
Preheat the oven to 155C, 145C fan, gas mark 2.
Heat the oil in the casserole over a medium heat. Add the garlic, cut side down, and cook until brown. Set to one side, then brown the pork on all sides.
Return the garlic to the casserole, then add the milk, bouquet barni, butter, chili and lemon peel. Put the casserole into the oven, and cook, uncovered, until the meat is good and tender, and the milk has reduced and broken into curds, roughly 2.5 to 3 hours. Turn occasionally so that the meat is coloured on all sides.
Remove from the oven, and lift out the meat and wrap in foil, shiny side in. Allow to rest for 30 minutes.
Turn the oven up to 200C, 180C fan, gas mark 4. Place a piece of non stick paper onto a heavy baking tray, lay out the pork skin over, then cook in the oven until golden brown and well crisped, about 30 minutes.
Fish out the lemon peel, garlic and bouquet garni from the casserole, then use a slotted spoon to remove the curds and set to one side. Skim off the majority of the fat, then add the double cream and stockpot and simmer for a few minutes to bring together. Mix the corn flour with a little cold water, and drizzle into the sauce, stirring all the time, until it's a good sauce consistency. Season to taste.
Slice the pork and arrange over the top of the curds. Spoon over some of the sauce, then sprinkle over the chopped parsley. Break the crackling over the top and it's ready to go. Serve with a mushroom polenta, the rest of the sauce, and fresh summer greens.
Maiale al Latte
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.