Recipe by 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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bacon, coarsely chopped
1 1/2 pounds
pork shoulder, cut into 2-inch chunks
salt and freshly ground black pepper to taste
yellow onion, diced
1 1/4 cups
chopped fresh sage leaves
red pepper flakes, or to taste
whole fresh sage leaves
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 the meat. My vegetarian hubby just ate the polenta. For once, something for everyone. Before making it, however, I had to research Crème Fraîche. Had no idea what is was. Midwest born and raised, I found out that it is a bit like sour cream but holds up better when cooking. It isn't stocked in my local grocery store, so I made my own by mixing one cup heavy whipping cream with one tablespoon yogurt (per one cooking discussion can also use buttermilk or even lemon juice). I then let it sit unrefrigerated for 24 hours. Since Chef John is a chef, maybe he gets his crème fraîche at a speciality store or supplier, but this worked for me. In researching it, apparently crème fraîche is not sold much in the states because (allegedly) laws requiring pasteurization of dairy products.
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 sage from the Spice section of the supermarket here in Japan.I was afraid I would not find it and wondered what herb I could substitute.My family specially my son loved it and asked for the recipe.My husband is not really fond of cream but he had it with content.Thank you so much for this recipe and the most of his recipes that I have tried which are good as well.I have yet to rate them...Neri Kawashima, Kawasaki City, Japan
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.
I know Chef John would probably be upset at me for saying this, but i used sour cream and it turned out wonderful. I would rate this one of my favorite meals of all time.
Only one person in my family eats pork and she LOVED it! She couldn't stop raving over the flavor and tenderness of the meat. She also liked Chef John's Perfect Polenta. Sorry Chef, I didn't creme fraiche or fry the sage leaves.
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 with NO leftovers), and my hubby asked me to make a batch for the house, after the potluck party. Definitely saved and pinned! Thanks Chef John!!
I followed this recipe to the letter, only i had to use heavy cream. It was fabulous! The husband doesn't rave about food, this one he raved about! New Fav!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Pork al Latte
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 416
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