Chef John's Pork al Latte
Description
This delicious pork al latte recipe takes pork shoulder meat and braises it in a crème fraîche sauce until tender and is served with polenta and sage.
Ingredients
•
1 tablespoon olive oil
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2 slices bacon, coarsely chopped
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1 1/2 pounds pork shoulder, cut into 2-inch chunks
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salt and freshly ground black pepper to taste
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1 small yellow onion, diced
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4 cloves garlic, sliced
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1 1/4 cups chicken broth
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1/2 cup creme fraiche
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2 tablespoons chopped fresh sage leaves
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1 pinch red pepper flakes, or to taste
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1/4 cup olive oil
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15 whole fresh sage leaves
Directions
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 crème fraîche 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 hot oil and cook, lightly tossing leaves in oil, until crisp, 10 to 15 seconds. Drain sage leaves on paper towels and crumble over pork.