Maiale in Latte- Pork cooked in Milk

I had this recipe for the first time when I visited friends in Parma.
It is not a Tuscan recipe.
So I tried to recreate pork in milk the other day.. delicate and moist, my way!!!
My florentine husband liked it so it passed!!!














I sauted leeks and carrots as a base, when golden, I added the meat.

I browned the boneless pork roast, (I like the piece that is closer to the neck with two colors of meat.)

When the meat was browned, I added with whole milk, one liter.. 4 cups, salted to taste and cover to cooked on low heat for about an hour.
I added some fresh thyme and orange zest to the milk as aromatics.( not traditional).

( YOU MUST USE A LARGE PAN AS THE MILK WILL BOIL UP)

I turned the meat halfway through and stirred some during the cooking.
After the milk boils up, foams, it starts to curdle... don't worry!

When the meat is done, remove from the pan.

I used a mini primer... and pureed right in the pan.
Put the meat back in and let sit.

Slice and serve with the sauce on the side.

You are supposed to splash with white wine or vinegar when the meat is browned, but I didn't.

Enjoy!