Wine-Braised Pork Loin (Maiale Ubriaco)

Introduction

At MaMa Florence Cooking School, we believe that the best recipes tell a story of the land. Maiale Ubriaco, or 'Drunken Pork,' is a quintessential Tuscan comfort dish that celebrates the region's two greatest passions: high-quality meat and bold red wine. Traditionally prepared during the harvest season, this wine-braised pork loin transforms simple ingredients into a sophisticated masterpiece through the art of slow cooking.

Whether you’ve joined us in our Florence kitchen for a hands-on cooking class or are recreating the magic of Tuscany at home, this recipe captures the rustic elegance of our local culinary heritage. The pork is simmered until tender in a rich bath of Chianti or Sangiovese, resulting in a deep, purple-hued sauce that is as beautiful as it is delicious.

Ingredients

8 servings

• Pork loin 1 kg
• Red wine 0.5 liter
• Grapes 1 (bunch, red)
• Sage (Leaves) as needed
• Rosemary (Branch) as needed
• Garlic Cloves 3
• Extra-virgin olive oil as needed
• Salt as needed
• Black Pepper as needed
• Cornstarch as needed

Preparation

Trim and Cube the Pork

Begin by carefully removing the thick outer layer of fat from your chosen pork shoulder. Cut the meat into slices about 4 cm thick, then further chop these into generous, hearty cubes for optimal braising.

Finely chop a handful of fresh sage and rosemary to create an aromatic herb mix. Peel several cloves of garlic, mince them finely, and incorporate them with the herbs for a fragrant paste.

Rinse and dry a bunch of seedless or deseeded grapes; reserve them for later. In a large sauté pan, heat a generous amount of extra-virgin olive oil. Add the pork cubes in batches, ensuring not to overcrowd the pan. Brown each side thoroughly over high heat to develop deep flavor and a rich crust. If needed, brown the pork in multiple rounds, transferring the seared pieces to a separate dish until all cubes are golden.

Simmer Pork with Wine and Herbs

Once all the pork cubes are beautifully browned, return them to the sauté pan over medium-high heat. Add the chopped herb and garlic mixture, then season liberally with salt and freshly cracked black pepper.

Pour in your chosen red wine gradually, stirring as you go. Let the wine simmer and reduce for about 10 minutes, allowing the alcohol to evaporate and the flavors to concentrate.

Lower the heat to medium-low, cover the pan, and let the pork gently braise for approximately 40 minutes. Stir occasionally and check for moisture—if the sauce becomes too thick or begins to dry out, add a splash more wine or a bit of water. Sample the pork to ensure it's tender and cooked through. Once ready, transfer the pork to a warm dish and set aside.

To thicken the braising liquid, dissolve a spoonful of cornstarch in cold water, mixing until smooth. Slowly add this slurry to the pan, stirring until the sauce reaches your desired consistency. Return the pork cubes to the pan, add the reserved grapes, and toss gently to combine.

Plate and Enjoy

When the sauce has thickened and the grapes are just beginning to burst with juiciness, arrange the pork cubes on individual serving plates. Spoon over the rich, wine-laced sauce and tender grapes for an elegant presentation.

For an unforgettable meal, Chef Michele recommends serving with thick slices of warm walnut bread and sautéed spinach tossed with olive oil and garlic. This combination balances the richness of the pork and enhances the overall dining experience.

Conclusion

Mastering a slow-braised dish like Maiale Ubriaco is a milestone for any home cook looking to bring authentic Italian flavors to their table. The key lies in the quality of the wine and the patience of the braise—lessons we love to share with every student at our boutique cooking school in Florence.

We hope this dish brings a taste of the Tuscan countryside to your next dinner gathering. If you’re ready to dive deeper into the techniques of regional Italian cuisine, explore our upcoming culinary workshops and food tours at MaMa Florence. Don’t forget to pair your Drunken Pork with a robust glass of the same wine used in the pot. Buon appetito!

Reviews

4.9 9 reviews

1. Browning properly at the start makes the difference. I have skipped that step before in other recipes and I will not again.

   Pierre A.

   Lyon, France · July 2026

2. One step I had always done wrong, explained in a single sentence. Worth the whole page.

   Hannah S.

   York, UK · July 2026

3. The instructions are written by somebody who has actually stood in a kitchen. The order of operations makes sense and nothing is left to be guessed.

   Michael R.

   Austin, USA · July 2026

4. I have made this four or five times now and it has become the thing I cook when people turn up unannounced. Everything in it lives in my cupboard anyway. It takes as long as it takes, but almost none of that is actual work. Nobody has ever asked what else there was.

   Greg S.

   Kansas City, USA · June 2026

Show all 9 reviews