{"title":"Maiale al Latte (Milk Braised Pork with Cabbage and Fennel)","description":"\u003cp\u003eA slow-braised Italian classic, pork shoulder braised gently in milk with sage and fennel, creating an unexpectedly tender and silky sauce. Serve with sauteed cabbage and kale.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eServes 4 | Prep 20 mins | Cook 3.5 hours\u003c\/strong\u003e\u003c\/p\u003e\u003ch3\u003eIngredients\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e1kg pork neck steaks (pork scotch steaks)\u003c\/li\u003e\n\u003cli\u003e2 tbsp extra virgin olive oil\u003c\/li\u003e\n\u003cli\u003e1 fennel, cut into 2cm wedges\u003c\/li\u003e\n\u003cli\u003e1 brown onion, diced\u003c\/li\u003e\n\u003cli\u003e4 garlic cloves, crushed\u003c\/li\u003e\n\u003cli\u003eHalf bunch sage\u003c\/li\u003e\n\u003cli\u003e1 bay leaf\u003c\/li\u003e\n\u003cli\u003e2 rosemary sprigs\u003c\/li\u003e\n\u003cli\u003e120ml white wine\u003c\/li\u003e\n\u003cli\u003eHalf lemon peel, white removed\u003c\/li\u003e\n\u003cli\u003e1L milk\u003c\/li\u003e\n\u003cli\u003e1 tsp salt\u003c\/li\u003e\n\u003cli\u003eQuarter tsp freshly cracked black pepper\u003c\/li\u003e\n\u003cli\u003eQuarter tsp white pepper\u003c\/li\u003e\n\u003cli\u003eQuarter tsp ground nutmeg\u003c\/li\u003e\n\u003cli\u003e30g unsalted butter\u003c\/li\u003e\n\u003cli\u003eQuarter cabbage, sliced into 1 to 2cm strips\u003c\/li\u003e\n\u003cli\u003eHalf bunch Tuscan kale, leaves removed from the stem\u003c\/li\u003e\n\u003cli\u003e1 to 2 tbsp extra virgin olive oil (for sauteing)\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eMethod\u003c\/h3\u003e\u003col\u003e\n\u003cli\u003ePreheat the oven to 140C (160C conventional).\u003c\/li\u003e\n\u003cli\u003ePat dry the steaks and lightly season with salt.\u003c\/li\u003e\n\u003cli\u003eHeat a heavy-based ovenproof pot over high heat. Add 1 tbsp of olive oil and sear the steaks for 4 minutes on each side until golden brown. Remove from the pot and set aside on a plate.\u003c\/li\u003e\n\u003cli\u003eSear the fennel wedges in the same pot for 1 to 2 minutes on each side until golden. Remove and set aside with the pork.\u003c\/li\u003e\n\u003cli\u003eAdd the onion, garlic, sage, bay leaf and rosemary sprigs. Saute for 3 to 4 minutes until golden. Pour in the wine and deglaze the pot. Bring to the boil and reduce the wine by half.\u003c\/li\u003e\n\u003cli\u003eAdd the lemon peel and milk. Season with salt, pepper and nutmeg, stirring to combine. Bring to a gentle simmer.\u003c\/li\u003e\n\u003cli\u003eReturn the pork and fennel to the pot, cover with a lid and place in the oven for 3 hours.\u003c\/li\u003e\n\u003cli\u003eGently remove the pork from the sauce. Discard the bay leaf and lemon peel.\u003c\/li\u003e\n\u003cli\u003eWhisk the butter into the sauce until smooth and silky.\u003c\/li\u003e\n\u003cli\u003eSaute the cabbage and kale in a hot frying pan with 1 to 2 tbsp of olive oil, adding a splash of water. Cook until vibrant green and the water has evaporated. Finish with a squeeze of fresh lemon juice.\u003c\/li\u003e\n\u003cli\u003eServe the pork steaks on top of the cabbage and kale, spooning the milk sauce over and garnishing with fennel wedges.\u003c\/li\u003e\n\u003c\/ol\u003e","products":[],"url":"https:\/\/www.harrisfarm.com.au\/collections\/maiale-al-latte-milk-braised-pork-with-cabbage-and-fennel.oembed","provider":"Harris Farm Markets","version":"1.0","type":"link"}