Milk Braised Pork Shoulder with Semolina Gnocchi

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 29 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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This milk-braised pork shoulder with semolina gnocchi is a spectacular example of slow-cooked Italian comfort food. By simmering the pork in a delicate blend of whole milk, dry white wine, and pureed plum tomatoes, the meat achieves a melt-in-the-mouth tenderness while the sauce develops a silky, luxurious consistency. This high-protein dish is deeply aromatic, thanks to the subtle addition of cinnamon and the savoury depth of pancetta, making it a sophisticated choice for a weekend dinner party or a restorative family meal.

Preparing this recipe over two days allows the complex flavours to mature and the sauce to thicken beautifully. It is traditionally served over pan-fried or baked semolina gnocchi, which provides a wonderful textural contrast to the rich, savoury ragu. This homemade classic is perfect for those seeking a hearty, restaurant-quality meal that delivers both nutritional value and incredible flavour in every spoonful.

Ingredients for Milk Braised Pork Shoulder with Semolina Gnocchi

1.1kg 1-inch cubes trimmed pork shoulder (such as boneless pork butt)
1 बड़ा चम्मच मोटा कोषेर नमक
1/2 चम्मच पिसी हुई दालचीनी
60g (1 stick) butter
60 ग्राम सादा आटा
1 medium white onion, chopped
1 large carrot, chopped
1 large celery stalk, chopped
110g pancetta (Italian bacon),* chopped
475ml dry white wine
950 मिली पूर्ण दूध
2 800g cans plum tomatoes in juice, pureed with juice in blender in batches until smooth
Semolina Gnocchi

How to make Milk Braised Pork Shoulder with Semolina Gnocchi

Place pork in large bowl. Mix 1 tablespoon coarse salt and cinnamon in small bowl. Sprinkle salt mixture over pork, tossing to coat evenly. Cover and chill overnight.

Preheat oven to 177°C. Melt butter in heavy medium saucepan over medium heat. Whisk in flour. Reduce heat to medium-low and cook 2 minutes, whisking often (do not allow roux to brown). Remove from heat; cover and let stand until ready to use.

Using on/off turns, blend onion, carrot, and celery in processor until finely chopped. Cook pancetta in large ovenproof pot over medium-high heat until beginning to brown and fat is rendered, about 6 minutes. Add vegetables to pot and sauté until beginning to brown, about 6 minutes. Add pork and sauté until brown, about 7 minutes. Add wine and bring to boil, stirring up browned bits. Add milk and bring to simmer. Add tomato puree, then whisk in roux. Simmer 5 minutes, whisking occasionally.

Cover pot. Place in oven and braise pork until very tender, about 2 hours. Uncover; let pork cool briefly. Chill pork, uncovered, until cold, then cover and chill overnight.

Rewarm pork over low heat, stirring often. Season to taste with salt and pepper.

Place 1 gnocchi square in centre of each plate. Top with pork and sauce.

An Italian bacon cured in salt; available in the refrigerated deli case of many supermarkets and at Italian markets.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.