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Chef John's Pork al Latte
Chef John's Pork al Latte
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Prep Time:
15 minutes
Cook Time:
95 minutes
Total Time:
110 minutes
Tender pork shoulder braised in creamy sauce, served with polenta and sage.
Ingredients:
  • 1 tablespoon olive oil
  • 2 slices bacon, coarsely chopped
  • 1.5 pounds pork shoulder, cut into 2-inch chunks
  • salt and freshly ground black pepper to taste
  • 1 small yellow onion, diced
  • 4 cloves garlic, sliced
  • 1.25 cups chicken broth
  • 0.5 cup creme fraiche
  • 2 tablespoons chopped fresh sage leaves
  • 1 pinch red pepper flakes, or to taste
  • 15 whole fresh sage leaves
Instructions:
  • Heat a skillet over medium heat, add 1 tablespoon olive oil, and cook bacon until crisp and the fat has rendered, about 5 minutes, stirring frequently.
  • Season pork cubes generously with salt and pepper. Set aside bacon. Heat the pan with reserved fat over medium-high heat. Brown pork pieces in bacon drippings until golden on both sides, approximately 5 minutes per side. Transfer pork to a bowl, keeping pan drippings in the skillet.
  • Heat to medium, add chopped onion and a pinch of salt. Cook until onion is translucent and slightly browned, about 5 minutes. Then, add garlic and cook until fragrant, about 1 minute.
  • Whisk chicken broth and crème fraîche into onion mixture until smooth. Deglaze the skillet by scraping up any browned bits. Bring mixture to a simmer.
  • Add crispy bacon back to the sauce, then mix in 2 tablespoons of fresh, aromatic chopped sage. Gently nestle the pork pieces into the simmering sauce along with any flavorful meat juices. Lower the heat to a gentle simmer, cover, and cook until the meat is nearly tender, approximately 1 hour.
  • Increase heat to medium and simmer uncovered for about 20 minutes until the pan sauce reduces and thickens, and the meat becomes very tender. Stir in red pepper flakes and season to taste.
  • In a small skillet, warm 1/4 cup of olive oil over medium heat. Add whole sage leaves to the hot oil and cook, gently stirring, until they turn crisp, about 10 to 15 seconds. Place the cooked sage leaves on paper towels to drain, then crumble them over the pork.

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