Maile Al Latte Recipe
pork scotch fillet slow roasted in milk with garlic, rosemary, sage and lemon zest
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Ingredients
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Pork and Marinade
Cooking Liquid and Aromatics
Finishing and Optional Sauce
Method
Pork and Marinade
- 1
Trim and score
Pat the pork scotch fillet dry with paper towel. Trim excess large fat pieces but leave a thin fat cap for flavor. Lightly score the fat in a crosshatch pattern about 3–4 mm deep to help flavors penetrate.
- 2
Season and rub
In a small bowl combine sliced garlic, chopped rosemary, sliced sage leaves, lemon zest, sea salt, black pepper and olive oil. Rub this mixture all over the pork, pressing the garlic and herbs into the scored fat and meat. Let sit at room temperature for 20–30 minutes or refrigerate covered for up to 2 hours for deeper flavor. If refrigerated, bring back to room temperature for 30 minutes before roasting.
Cooking Liquid and Aromatics
- 3
- 4
Arrange aromatics
Place the crushed garlic cloves, rosemary sprigs, sage leaves, bay leaves and peppercorns in the base of the pan. Place the seasoned pork on top, fat-side up so juices will baste the meat as it roasts.
- 5
- 6
Slow roast
Cover the pan with a tight-fitting lid or double-layered foil and place in the preheated oven. Roast low and slow for 3 to 3.5 hours, or until the pork is very tender and registers 88–92°C (190–198°F) on an instant-read thermometer in the thickest part. Check once after 90 minutes to ensure milk is not boiling vigorously; it should bubble gently and the lid keeps moisture even.
- 7
Optional skim
If scum/foam forms on the milk surface, carefully skim it off with a spoon. This helps keep the cooking liquid clear and avoids bitter flavors.
Finishing and Optional Sauce
- 8
- 9
Strain and separate
Strain the pan liquid through a fine sieve into a saucepan, discarding used rosemary, bay leaves and lemon halves. Allow the strained liquid to sit for a minute; solids may settle and be skimmed. If you want a creamy sauce, gently simmer the liquid until it reduces by about one-third (5–10 minutes).
- 10
Finish sauce (optional)
Place the saucepan over low heat. Whisk in the butter until melted and emulsified. If using, stir in the optional heavy cream. Adjust seasoning with half a teaspoon fine sea salt and a teaspoon of lemon juice. Taste and add more salt or a grind of black pepper as needed. Keep warm.
- 11
- 12
Slice and serve
Slice the rested pork into 1–1.5 cm thick slices. Arrange on a warm platter, spoon some of the sauce over the slices (or serve on the side). Sprinkle with fried sage leaves and a touch more lemon zest if desired. Serve immediately.