Cooked - Chef Alej's Milk Braised Pork - Maiale Al Latte

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Chef Alej's Milk Braised Pork - Maiale Al Latte

1.0

1kg pork neck steaks (scotch steaks)

2 tbsp extra virgin olive oil

1 fennel, cut into 2cm wedges

1 brown onion, diced

4 garlic cloves, crushed

Half bunch sage

1 bay leaf

2 rosemary sprigs

120ml white wine

Half lemon peel, pith removed

1L Pure Pastures Jersey milk

1 tsp salt

Quarter tsp cracked black pepper

Quarter tsp white pepper

Quarter tsp ground nutmeg

30g unsalted butter

Quarter cabbage, sliced into 1-2cm strips

Half bunch Tuscan kale, stems removed

1-2 tbsp extra virgin olive oil (for sauteing)

Preheat oven to 140C fan-forced (160C conventional).
Pat steaks dry and season lightly with salt.
Heat a heavy-based ovenproof pot over high heat. Add 1 tbsp olive oil and sear steaks for 4 minutes each side until golden. Remove and set aside.
Sear fennel wedges in the same pot for 1-2 minutes each side until golden. Remove and set aside.
Add onion, garlic, sage, bay leaf and rosemary. Saute for 3-4 minutes until golden. Pour in wine, bring to the boil and reduce by half.
Add lemon peel and milk. Season with salt, pepper and nutmeg. Bring to a gentle simmer.
Return pork and fennel to the pot. Cover and place in the oven for 3 hours.
Gently remove pork from the sauce. Discard bay leaf and lemon peel.
Whisk butter through the sauce until smooth and silky.
Saute cabbage and kale in a hot pan with 1-2 tbsp olive oil and a splash of water. Cook until vibrant green. Finish with a squeeze of lemon.
Serve pork over the greens. Spoon the milk sauce over generously. Garnish with fennel wedges.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🐖Pork Dish

Cuisine🇮🇹Italian

Occasions👨‍👩‍👧‍👦Family Dinner🎉Special Occasion

Season🍂Fall

DifficultyMedium ⏰ 2h

Created 3 weeks ago

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