Chef John's Pork al Latte

Chef John's Pork al Latte

Chef John

"When the weather gets a little colder, this pork stew really hits the spot. Pork shoulder meat is braised in a creme fraiche sauce until amazingly tender and delicious. Serve on polenta with crisp sage leaves for garnish."
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Ingredients

1 h 50 m servings 512 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 512 kcal
  • 26%
  • Fat:
  • 46.2 g
  • 71%
  • Carbs:
  • 4.6g
  • 1%
  • Protein:
  • 20.8 g
  • 42%
  • Cholesterol:
  • 114 mg
  • 38%
  • Sodium:
  • 466 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Pour 1 tablespoon olive oil into a skillet, place over medium heat, and cook bacon, stirring often, until crisp and bacon fat has rendered into the skillet, about 5 minutes.
  2. Season pork cubes generously with salt and black pepper. Remove bacon from pan and set aside, reserving fat in pan. Turn heat to medium-high and brown pork pieces in bacon drippings until well browned on both sides, about 5 minutes per side. Transfer meat to a bowl, leaving pan drippings in skillet.
  3. Turn heat to medium and stir in chopped onion and a pinch of salt. Cook and stir onion until translucent and slightly browned, about 5 minutes. Stir garlic into onion and cook until fragrant, about 1 minute.
  4. Pour chicken broth and creme fraiche into onion mixture; whisk until smooth. Scrape up and dissolve any browned bits of food on the bottom of the skillet. Bring mixture to a simmer.
  5. Return bacon to sauce and stir in 2 tablespoons chopped sage. Place pork pieces into simmering sauce along with any accumulated juices from the meat. Reduce heat to low, cover, and simmer until meat is almost tender, about 1 hour.
  6. Raise heat to medium and cook uncovered until pan sauce reduces and thickens and meat is very tender, about 20 more minutes. Stir red pepper flakes into sauce; adjust seasonings to taste.
  7. Heat 1/4 cup olive oil in a small skillet over medium heat; drop whole sage leaves into the hot oil and cook, lightly tossing leaves in the oil, until crisp, 10 to 15 seconds. Drain sage leaves on paper towels and crumble over pork.

Footnotes

  • Serve this with Chef John's Perfect Polenta. It's great as a base for all kinds of saucy meats and stews.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 34
  1. 48 Ratings

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Most helpful positive review

Prepared it like the recipe said - even made it with the polenta. (Although I skipped frying the sage leaves.) I liked it with the polenta, my college age son skipped the polenta and just had...

Most helpful critical review

This is a good starter recipe, needs tweaking as it was too bland for me. I made it as written, but had some left over. With the other half, I added some white wine and thyme. Both were tende...

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Newest

Prepared it like the recipe said - even made it with the polenta. (Although I skipped frying the sage leaves.) I liked it with the polenta, my college age son skipped the polenta and just had...

I cooked this Pork Al latte today and Polenta. Indeed Chep John is true to his words.It is the most delicious pork stew I have ever cooked and eaten.I could not find fresh sage so I used dried s...

Absolutely fantastic!!! My first "chef john" recipe. I opted to double ssuce ingredients after reading reviews, glad I did. I was in search of a recipe to use up my pork shoulder that wasn't p...

This recipe was amazing. We couldnt find creme fraiche or sage in our local grocery store so we used 1/4 Cup of cream and 2 tsp dried poultry seasoning and served with Chef Johns Polenta.

I made this tonight followed the recipe exactly. It was devoured! I did double the recipe because we had a 3 lb. pork roast. Hubby went crazy over it. Fresh sage is a must! I served it over ma...

THE BEST PORK STEW EVER. I used heavy cream instead of crème fresh (I couldn't find it at the store), and it still turned out delicious! Rave reviews from everyone at the potluck (I came home wi...

Absolutely delicious. My favourite pork stew recipe. Don't change a thing. I serve with the Chef John's polenta recipe also found on this site or on Foodwishes.com as well and make my own Creme ...

This was an outstanding recipe. The flavors of this dish were bold and rich. My family said that this was a keeper. Thanks for sharing Chef John

This turned out to be a tender and flavorful pork dish. I'm going to rank this in my personal top 5 recipes for sure! Thanks again Chef John.

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