Instant Pot Milk-Braised Pork (Maiale al Latte) Recipe (2024)

Can u do this without a pressure cooker

Directions for Dutch oven cooking or crockpot cooking would be welcomed here!

The Italian cooks who have been cooking this for decades used pots on the stove. For that technique Google: https://cookingfrombooks.com/2015/11/02/pork-roast-braised-in-milk-bolognese-style/ She is the chef who introduced this method to Americans in one of her cookbook: THE CLASSICITALIAN COOKBOOK, and she used a pork loin.

In my experience, to convert between Instant Pot, stovetop, and Crockpot, stovetop is typically 3x as long as Instant Pot, and Crockpot is ~9x as long. Both need more liquid since they don't trap the steam like an Instant Pot does.

Yes, this can be done on top of the stove. In Marcella Hazen’s ‘The Classic Italian Cookbook’ she prepares ‘Arrosto di maiale al latte’ completely on top of the stove. The recipe is almost identical to the one here, and is fabulous.

This was ok. The pork was juicy and tender, despite the manual pressure release, and the sauce was decent once it had time to reduce, which took about 30 minutes. But the flavor suffered from lack of nuance, which is something I find in a lot of instant pot dishes. And I truly do love my instant pot, for grains, beans, and stock.I'm convinced that the higher heat and pressure combined with the trapped moisture does something to spices. If I tried this again, it would be on the stovetop.

I took to heart what those said about Instant Pot making the herbs and flavors dull. So I picked a little bit more of the sage, thyme, rosemary, lemon zest and added parsley and chopped them up to add to the sauce at the last few minutes of reduction to give that fresh herb flavor. Reducing the sauce (which I did in a sauce pan after defatting it instead in the IP) is really key to the flavor.

I make a version in a Dutch oven from Paula Wolfert's recipe every Christmas. The key recipe differences seem minor: the pork is studded with garlic a day ahead, and chopped onions and carrots are softened in butter (just do it) before adding the pork (unbrowned) and milk (not quite to cover. the pork). Sometimes I use thyme. Roast in a slow (300) oven (3+ hrs), scraping down the caramelized milk 1-2x. Lemon zest sounds good. Might buy an Instant Pot just for this-- results = ugly deliciousness.

So easy in the Instapot! I cut the meat into 3-4" chunks and took another chef's advice- browned the meat first in a separate sauté pan to get a good sear. Smaller chunks needed only 45 minutes on high pressure. After reducing the chunky broth, I also HIGHLY recommend putting all of it (including the herbs and lemon peel) into your Vitamix and making a creamy, smooth "gravy" to pour over your shredded pork. It was MUCH more appealing and tasty than the dry, curdled milk...

Haven't tried this yet, but classical Italian recipes includes anchovies for umami in the sauce

Having pressure cooked for years I agree with you about a lack of nuance esp. with meats & poultry. It's really wonderful for grains, beans and making stock, but spices really need some ramping up. People in India have been using pressure cookers for years and their recipes use much more spice than ours.

I made this yesterday in a Dutch Oven. Put a layer of parchment over the meat and milk while cooking in a 275 degree oven to reduce evaporation of milk. Cooked for 3.5 hours. Meat was wonderfully tender. Did not like the appearance of the curds so used a submerseable blender to smooth the sauce after removing the pork. Tastes delicious and appears more appetizing. My sauce did not darken as indicated in the recipe despite reduction process.

Braise the pork in a large oven proof pot, and either simmer it on low on the stovetop or in the oven, will take longer, but I think you can achieve the same results.

I read the comments and decided to try this recipe with the following changes: I cut the pork shoulder into 3–4-inch chunks, salted them, and marinated them overnight with the garlic and lots of herbs. After looking at the link to Marcella Hazan's recipe, I am convinced that the amount of milk in this recipe is wrong: Hazan's ratio is 2.5 pounds of pork loin to 2.5 cups of milk; this recipe uses 3 pounds of pork shoulder to 5 cups of milk.Maybe this version would work with a lot less milk.

Looks delicious, but almost every InstaPot recipe I see for meat specify you should allow for natural slow pressure release to ensure tender meat. Why is this recipe different?

I've made this pork dish in the Instant Pot and also on the stove top a la Marcella Hazan. Both are excellent! I used fresh herbs that I have on hand, and always more than the recipe directs. I love the curdled milk and would not recommend pureeing. Today, I had a frozen 3 lb pork loin - I just sauteed some onion (I didn't have a leek) and garlic first, and then put the frozen loin in the pot, added the milk, and simmered for 2-3 hrs before taking the lid off and letting the sauce reduce.

My milk pork exploded out of my instant pot after I released some (not all) of the pressure. Be careful! Thankfully, I read someone else comment and released the milk steam outside on my deck.

After the sauce is reduced, let cool briefly then blitz before adding meat in. Pairs better with past when smooth and creamy. Add about 1/4 tsp ground nutmeg to bring it together.

Does this freeze well?

When you release the steam, it releases milk steam all over your kitchen. No fun.

I followed the recipe and the pork came out tender and flavorful. If I make it again, I might boost the thyme, and maybe the rosemary and sage (both of which are pretty strong flavors). The only problem I had is that the milk curdled during pressure cooking. I fixed that by using a blender, but I probably should have strained the juice first so I could skim off any fat before recombining the juice with the milk solids.

I just did Marcella's braised pork recipe advice, but put in the leeks/lemon/garlic/herbs before adding the milk. Braised it per Marcella's advice on the stovetop with a lid askew for just short of 3 hours. I've been doing Marcella's recipe for years, and thought it could not be improved upon. I was wrong! This will become a regular in our household.

after you remove the pork and herb stems, do you strain out the leeks, garlic and lemon peel or do they become part of the sauce?

this makes an almighty mess in your pressure cooker - would have expected a warning / courtesy note to warn of this

I made this last night and it was great. Flavors were good and it was a perfect Sunday night entree. I did strain the sauce and finish cooking in another pot, I find it easier to control the heat than just the “sauté” function on the Instapot. Garnished with plenty of parsley, lots of lemon zest and lots of fresh pepper. Served over pappardelle. The curds are a little disconcerting, I may use an immersion blender next time.

I had never heard of this dish before so I was super excited when I read the 'what to cook this weekend' as I had a pork shoulder in the fridge. After reading the comments, I made this in a dutch oven on stove top, adding a good sized bunch of lemon thyme, rosemary and sage and cooked on low for ~3hours . I served it with semolina ( made with butter and Parmesan cheese), grilled zucchini and blistered cherry tomatoes. It was truly delicious. 5 stars.

There may actually be no other way to cook pork shoulder (except for bbq in the summer)! Just cut the pork into chunks and added back into the caramelized milk sauce in the Instant Pot, now keeping warm while i cook the pappardelle. Idon’t know how i’ll be able to wait for dinner! Followed recipe nearly exactly. My only additions: 4 tiny dried anchovies added along with the fresh herbs, and a dried bay leaf.

Pro Tip: If you are late to the InstaPot, you can generally find them in Thrift Stores, particularly suburban stores where they are being cast off. They are pretty big 'small' appliances and a lot of people are choosing to de-clutter by donating them.

I made this dish in a Dutch oven, browned a 3 lb pork roast on all sides, removed the roast and added onion and garlic and sautéed for a few minutes, deglazed with wine and added the roast back to the pan with a bouquet garni of herbs. Added the milk, brought to a boil and covered. Baked at 300 F for about 3 1/2 hours. The meat was tender, delicious. I used a hand held blender to blend the sauce. The result: delicious, tender and juicy pork with a wonderful silky gravy! Will make again for sure!

If (like me) you don't have a pressure cooker, here is another version:https://cooking.nytimes.com/recipes/6509-pork-braised-in-milk-and-cream