Instant Pot Milk-Braised Pork (Maiale al Latte)
- Total Time
- 2 hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 3pounds boneless, skinless pork shoulder, cut into 4 large chunks
- Coarse kosher salt
- ¼cup vegetable oil
- 1large or 2 small leeks, halved lengthwise and thinly sliced
- 10garlic cloves, peeled and smashed
- 3(2-inch) strips lemon zest, plus lemon slices for serving
- 4sprigs fresh thyme
- 4sprigs fresh sage
- 2sprigs fresh rosemary
- 5cups whole milk
- Black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
784 calories; 58 grams fat; 19 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 7 grams polyunsaturated fat; 19 grams carbohydrates; 4 grams dietary fiber; 11 grams sugars; 47 grams protein; 1109 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Season the pork generously with salt on all sides. Using a 6- to 8-quart electric pressure cooker, turn on the sauté setting (on the “more” or hot setting, if you have it). Add the vegetable oil, and, working in two batches, brown each piece of pork on two sides, about 5 minutes per side. With tongs, remove the browned pork to a plate as you go.
- Step 2
Turn off the sauté setting. Stir in the leeks, garlic, lemon zest and herbs, scraping the bottom of the pot with a metal spatula. Add the milk, and continue to scrape up the browned bits. (This is important for flavor, but also to avoid a “burn” error.) Return the pork and any liquid on the plate to the pot. Season with 1 teaspoon kosher salt and a generous amount of black pepper. Close the lid and twist the pressure knob to seal. Pressure cook for 1 hour.
- Step 3
Turn off the pressure cooker, and quick-release the pressure by carefully turning the pressure knob to venting. Using tongs, remove the pork to a serving platter. Remove and discard the herb sprigs. Turn on the sauté setting (on the “more” or hot setting, if you have it), and bring the milk to a rolling boil. Let the milk boil until it is reduced by about half and has darkened to a golden caramel color, about 20 minutes. (If you have time, you can caramelize it further, but take care to stir occasionally and make sure it doesn’t burn on the bottom.) Break the pork apart a little, into coarse chunks, and spoon the sauce over the top. Serve with lemon slices on the side.
Private Notes
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Cooking Notes
mike
Can u do this without a pressure cooker
MKW
Directions for Dutch oven cooking or crockpot cooking would be welcomed here!
Laine Freeman
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.
Elyse
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.
terry
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.
Cookin' Kate
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.
vee
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.
Rose
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.
Kristin Schlesinger
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...
Giuseppe
Haven't tried this yet, but classical Italian recipes includes anchovies for umami in the sauce
gale
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.
Rmjames
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.
Anne MacPherson
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.
p2
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.
Breuklyn
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?
Montclair Janet
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.
Josh
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.
y
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.
y
Does this freeze well?
Roberta
When you release the steam, it releases milk steam all over your kitchen. No fun.
Tim
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.
Jeanine
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.
Jeanne
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?
disappointed
this makes an almighty mess in your pressure cooker - would have expected a warning / courtesy note to warn of this
chris
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.
Christina, Cincinnati OH
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.
penny reeder
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.
Rick
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.
Laura
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!
David Spence
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
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