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How to Make Chef John's Pork al Latte - A Step-by-Step Guide

There are few things in life more comforting than a warm, hearty meal at the end of a long day. And if you're looking for a dish that's guaranteed to satisfy and soothe your soul, look no further than Chef John's Pork al Latte. This Italian-inspired recipe is a perfect balance of comforting flavors and hearty ingredients, making it an ideal meal for any occasion.

At the heart of this dish is the star ingredient - pork. The tender and juicy pork is cooked to perfection in a flavorful a...

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Ingredients

  • 1 tablespoon olive oil
  • 2 slices bacon, coarsely chopped
  • 1 ½ 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 ¼ cups chicken broth
  • ½ cup creme fraiche
  • 2 tablespoons chopped fresh sage leaves
  • 1 pinch red pepper flakes, or to taste
  • ¼ cup olive oil
  • 15 whole fresh sage leaves

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 35 mins
  • Total Time: 1 hr 50 mins
  • Servings: 4

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

    • Nutrition

    514 cal.

    • Total Fat: 46g
    • Saturated Fat: 16g
    • Cholesterol: 114mg
    • Sodium: 569mg
    • Total Carbohydrate: 5g
    • Dietary Fiber: 0g
    • Total Sugars: 2g
    • Protein: 21g
    • Vitamin C: 3mg
    • Calcium: 46mg
    • Iron: 1mg
    • Potassium: 324mg

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