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Chef John's Braised Pork with Crème Fraîche

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PREP TIME
15 min
COOKING TIME
95 min
TOTAL TIME
110 min
SERVINGS
4 servings
Dinner French
Chef John's Braised Pork with Crème Fraîche
Ingredients
  • 1 tablespoon olive oil
  • 2 slices bacon, coarsely chopped
  • 1 1/2 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 1/4 cups chicken broth
  • 1/2 cup creme fraiche
  • 2 tablespoons chopped fresh sage leaves
  • 1 pinch red pepper flakes, or to taste
  • 1/4 cup olive oil
  • 15 whole fresh sage leaves
Instructions
1
Heat a skillet over medium heat, adding 1 tablespoon of olive oil to the pan. Next, place the skillet on the stovetop and set it to medium heat.
2
Now cook the bacon in the skillet, stirring frequently until it reaches a crispy state and its fat has been fully incorporated into the pan. This should take around 5 minutes.
3
Subsequently, sprinkle salt and black pepper generously over the pork cubes. Remove the cooked bacon from the pan and set it aside, leaving the rendered fat in the skillet.
4
Increase the heat to medium-high and brown the pork pieces in the bacon drippings until they are well-cooked on both sides, taking approximately 5 minutes per side.
5
Transfer the cooked pork to a bowl and leave the pan drippings in the skillet.
6
Now heat the skillet over medium, adding chopped onion and a pinch of salt to it. Cook and stir the onion until it becomes translucent and slightly browned, taking around 5 minutes.
7
Next, stir garlic into the onion mixture and cook until it becomes fragrant, approximately 1 minute.
8
Combine chicken broth and crème fraîche in the onion mixture; whisk until smooth. Scrape up any browned bits of food from the bottom of the skillet and bring the mixture to a simmer.
9
Return the cooked bacon to the sauce, stirring in 2 tablespoons of chopped sage. Place the pork pieces into the simmering sauce along with any accumulated juices from the meat.
10
Reduce heat to low, cover the skillet and simmer until the meat is almost tender, taking around 1 hour.
11
Raise heat to medium and cook uncovered until the pan sauce reduces and thickens, and the meat is very tender, taking an additional 20 minutes.
12
Stir red pepper flakes into the sauce; adjust seasonings to taste.
13
Heat a small skillet over medium heat, adding 1/4 cup of olive oil to it. Drop whole sage leaves into the hot oil and cook, lightly tossing leaves in oil until crispy, 10 to 15 seconds. Drain sage leaves on paper towels and crumble them over the pork.