Italian Pork Shoulder Braised in Milk

By Dixie Elliott

Italian Pork Shoulder Braised in Milk
Add a taste of autumn to your menu with this seasonal Italian pork shoulder.

Serves 4-6

3kg shoulder of pork

6 cups milk

1 bunch sage

2 lemons, shredded rind

6 cloves garlic, peeled

1 cup polenta

40g butter

½ cup finely grated parmesan

250g green beans, trimmed

1 Preheat oven to 200˚C. Remove skin from pork and discard. Season pork with sea salt flakes and freshly ground black pepper. Place pork into a deep roasting pan. Pour over 4 cups milk. Place sage, lemon rind  and garlic into pan. Place into oven and cook for 45 minutes or until pork is golden. Reduce heat to 160˚C and cook for a further 2 hours, basting every 30 minutes with pan juices. Transfer to a chopping board and stand for 10 minutes before slicing. Strain pan juices through a sieve. Pour liquid into a small saucepan and place over a low heat.

2 Heat remaining milk and 21/2 cups water in a saucepan over a high heat. When mixture comes to the boil, add polenta in a slow, steady stream. Reduce heat to low and continue to stir polenta for 10 minutes or until soft. Add butter and cheese. Stir until combined. Season with salt and pepper.

3 Bring a saucepan of water to the boil. Add beans and cook for 1 minute or until just tender. Drain. Spoon soft polenta onto serving plates. Top with slices of pork; serve beans on the side. Spoon sauce over pork and serve.


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