Milanese Braised Pork
Indulge in the rich, aromatic flavors of Milanese Braised Pork, a comforting dish that brings the essence of northern Italy to your table. This slow-cooked masterpiece features tender chunks of pork shoulder simmered to perfection in a fragrant medley of dry white wine, chicken stock, tomatoes, and herbs like rosemary and thyme. Sautéed onions, carrots, and celery form the savory base, while a final garnish of fresh parsley adds a vibrant touch. Perfect for cozy family dinners, this recipe pairs beautifully with creamy polenta, mashed potatoes, or crusty bread to soak up every drop of the flavorful sauce. Easy to prepare yet deeply satisfying, Milanese Braised Pork is the ultimate blend of rustic charm and gourmet appeal.
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Recipe Information
Ingredients
- 3 lbs pork shoulder (boneless)
- 0.5 cups all-purpose flour
- 2 tsp salt
- 1 tsp black pepper
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 1 large onion (finely chopped)
- 2 medium carrot (diced)
- 2 celery stalks (diced)
- 4 garlic cloves (minced)
- 1 cups dry white wine
- 2 cups chicken stock
- 1 cups diced tomatoes (canned, with juices)
- 1 bay leaf
- 1 tsp fresh rosemary (chopped)
- 1 tsp fresh thyme (chopped)
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
Trim any excess fat from the pork shoulder and cut it into large chunks (about 3 inches each).
In a shallow dish, combine the flour, salt, and black pepper. Dredge the pork chunks in the flour mixture, shaking off any excess.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Working in batches, sear the pork pieces on all sides until browned (about 3 minutes per side). Remove the pork and set aside.
Reduce the heat to medium and add the butter to the pot. Once melted, stir in the chopped onion, carrot, and celery. Sauté for 5-7 minutes until softened and fragrant.
Add the minced garlic and cook for 1 minute, stirring frequently to avoid burning.
Deglaze the pot by pouring in the white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. Simmer for 2-3 minutes until slightly reduced.
Stir in the chicken stock, diced tomatoes (with juices), bay leaf, rosemary, and thyme. Return the seared pork to the pot, nestling it into the liquid.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and let the pork braise for 2 to 2.5 hours, stirring occasionally, until the meat is fork-tender.
Once the pork is tender, remove the bay leaf and skim off any excess fat from the surface of the sauce.
Serve the Milanese Braised Pork hot, garnished with freshly chopped parsley. Pair with creamy polenta, mashed potatoes, or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
4799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 347.2 g | 445% | |
| Saturated Fat | 116.2 g | 581% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1057 mg | 352% | |
| Sodium | 6507 mg | 283% | |
| Total Carbohydrate | 105.6 g | 38% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 29.0 g | ||
| Protein | 285.4 g | 571% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 450 mg | 35% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 5688 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
