#chef johns pork al latte

[cantoufc]

Chef John's Pork al Latte 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. 4 cloves garlic sliced, 1 small yellow onion diced, 1/2 cup creme fraiche, 2 slices bacon coarsely chopped, 2 tablespoons chopped fresh sage leaves, 1.5 pounds pork shoulder cut into 2-inch chunks, 15 whole fresh sage leaves, 1 pinch red pepper flakes or to taste, 1 tablespoon olive oil, 1.25 cups chicken broth, salt and freshly ground black pepper to taste, 1/4 cup olive oil

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