Pork Roast with Milk

If you’re planning a lunch with friends or family and can’t decide what main course to serve, pork roast with milk is the perfect dish for you. Easy to prepare, this recipe brings to the table a delicious entrée with a delicate yet full-bodied flavor that will win over everyone’s palate (and make sure no one can resist mopping up the sauce with bread at the end!). The meat is first seared and then slowly cooked in milk. The result? Tender, melt-in-your-mouth slices of pork covered in a rich, creamy sauce.

If you enjoy cooking meat in milk, you can also try substituting the pork with chicken breasts or veal for a different but equally tasty variation.

This traditional recipe comes from Emilia-Romagna, a region in northern Italy known for its exceptional food heritage. Pork has been a staple in the Emilia-Romagna diet since ancient times, the first evidence of pig farming in the area dates back to a thousand years before the birth of Christ.
From the organized and stationary breeding methods of ancient Rome, the Middle Ages saw a shift to raising pigs in wooded areas, so much so that forests were measured by the number of pigs they could sustain. In modern times, pig farming moved to dedicated spaces (pigsties), where the animals are cared for with great attention to ensure meat that is unique and unmistakable in both flavor and texture.