Chef John's Pork al Latte

Recipe View 5 mins Render the Bacon (5 minutes): In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped bacon and cook, stirring frequently, until crisp and the fat has rendered.

Recipe View 10 mins Sear the Pork (10 minutes): Season the pork cubes generously with salt and pepper. Remove the bacon, reserving the rendered fat in the skillet. Increase the heat to medium-high and brown the pork pieces in the bacon drippings until well-browned on all sides.

Recipe View 6 mins Sauté Aromatics (6 minutes): Reduce the heat to medium and add the diced onion and a pinch of salt. Cook until translucent and slightly browned. Stir in the garlic and cook until fragrant.

Recipe View 2 mins Create the Sauce (5 minutes): Pour in the chicken broth and crème fraîche, whisking until smooth. Scrape up any browned bits from the bottom of the skillet. Bring to a simmer.

Recipe View 1 hrs Braise the Pork (1 hour): Return the bacon to the sauce and stir in 2 tablespoons of chopped sage. Add the pork pieces and any accumulated juices. Reduce the heat to low, cover, and simmer until the meat is almost tender.

Recipe View 20 mins Reduce and Thicken (20 minutes): Raise the heat to medium and cook uncovered until the sauce reduces and thickens, and the meat is very tender. Stir in the red pepper flakes and adjust seasonings to taste.

Recipe View 1 mins Crisp the Sage (1 minute): Heat 1/4 cup of olive oil in a small skillet over medium heat. Add the whole sage leaves and cook, tossing lightly, until crisp. Drain on paper towels.

Recipe View Serve: Serve the Pork al Latte over creamy polenta, garnished with the crispy sage leaves.