If not quite ghoulish, this humble Italian one-pot dish is a Tuscan classic and can be kept cooking at a very low temperature on the stovetop while you’re out trick-or-treating. A pork loin is slow-cooked in milk long enough for the milk to coagulate into delicious, but unattractive, curdled clumps of milk protein. Suspend your aesthetic ideals for this exceptional meal – pork braised this way is especially moist, juicy, and flavorful.
Recipes for maiale al latte originate with the women who have, for years and years, passed them onto friends, neighbors, and daughters. We would stake our reputation on this dish, which we’ve cooked countless times – trying many variations. Our original go-at-it comes from Ruth Rogers and Rose Gray’s Maiale al Latte (Pork Cooked in Milk)
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