Maiale al Latte
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 3 hours 10 minutes
- 1kg/2.2lbs deboned pork shoulder, rind scored
- 1 head garlic, split in half horizontally
- 4 sage leaves
- 3 sprigs thyme
- 4-5 thin slices lemon, seeds removed
- 4 cups milk (full fat only)
- 1/2 cup cream or milk
- 1kg/2.2lbs potatoes, quartered or halved (depending on size)
- 3-4 tablespoons olive oil
- 4 tablespoons freshly grated parmesan cheese
Prepping the pork for maximum crunchy crackling (optional): I like to dry the pork rind out for a couple of days in the fridge so that I get super crunchy crackling. Just place the pork skin side up on a rack in the fridge uncovered and sprinkle with salt and it will develop a waxy, dry coating. If it is wet when you get it (sometimes when it is packaged in plastic it is a bit wet) then blot the moisture with 2-3 paper towels.
Step 1 - Preheat oven to 180C/350F and heat a large cast iron pot on medium heat. Add a little oil to the pot and crisp up the skin and brown the pork on all sides. Place it skin side up and add the garlic, sage, thyme, lemon and 3 cups of the milk making sure to not pour the milk on the skin. Roast for 45 minutes uncovered until the crackling is golden brown.
Step 2 - Add oil to the potatoes in a tray and slow roast them with the pork - they take around 1 hour 45 minutes (I also added some pork fat to the tray). When the potatoes are ready, sprinkle with grated parmesan cheese.
Step 3 - When the pork has a golden brown crackling place the lid on the pot and cook for an additional 2 hours 15 minutes adding the extra cup of milk halfway through. When it is done, stir in the last 1/2 cup of cream or milk and season with salt and pepper.