Pork Cooked in Milk

  • Serves

    serves 6

In their acclaimed The River Cafe Cookbook (Ebury Press, 1995), Rose Gray and Ruth Rogers (of London's River Cafe) offer a version of this Italian classic. We adapted their recipe.


  • 1 (3 1/2–4-lb.) boneless loin of pork
  • Salt and freshly ground black pepper
  • 2 tbsp. olive oil
  • 2 tbsp. butter
  • 5 cloves garlic, peeled and halved
  • Leaves from 2 branches fresh sage
  • 6 cups milk, hot
  • 4-6 strips lemon zest, wide


Step 1

Generously season pork all over with salt and pepper. Put oil into an enameled cast-iron or other heavy-bottomed pot large enough to hold pork snugly and heat over medium-high heat. Add pork and cook until well browned on all sides, 10–12 minutes. Transfer pork to a large plate and set aside. Pour off rendered fat from pot, wiping out any blackened bits with damp paper towels.

Step 2

Melt butter in same pot over medium heat. Add garlic and sage and cook, stirring often, until garlic just begins to brown, about 1 minute. Add pork and any accumulated juices, then add milk. Bring to a boil, scatter lemon zest around pork, and reduce heat to medium-low. Partially cover pot and gently simmer, without stirring, until milk has reduced by three-quarters and turned into golden curds, 3-4 hours.

Step 3

Transfer meat to a cutting board to carve. Serve with curds and meat juices from pot.

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