Pork “Al Latte” – Now 100% Milk Free!

This comforting pork stew recipe is exactly the kind of
homey dish you want waiting for you after a long, hard week…and maybe a 13-hour
drive. Unfortunately, I made this last week, so I couldn’t actually enjoy it
today, after a long, hard week and 13-hour drive, but just editing it made me
feel better. It was that good.

This stew version is inspired by the classic Italian recipe,
“maiale al latte,” or “pork in milk,” but instead of the usual moo juice, I
decided to make my own with chicken broth and crème fraiche. I figured I’d get
the same basic viscosity and fat content (okay, maybe a tad more), but also a
little more flavor, and a better texture once reduced.

I topped it with some fried sage, which is an optional, messy,
but delicious extra step, and makes this much more restauranty. Simply heat a
1/2-inch of vegetable oil in a small pan, and toss in some (not wet!) whole
sage leaves. Fry until crisp, about 10-15 seconds

The classic preparation involves braising and slicing a
whole roast, but one taste and I think
you’ll agree it translates beautifully to the stew delivery system. I really
hope you give it a try soon. Enjoy!

Ingredients for 4 portions:
1 1/2 pound pork shoulder, cut in 2-inch cubes (note: I only
had 1 pound, but the recipe will work with another half, which will make four
nice portions)
1 tbsp olive oil
2 strips bacon
1 small yellow onion, diced
4 cloves garlic, sliced
1 1/4 cups chicken broth
1/2 cup crème fraiche
2 tbsp fresh chopped sage leaves, plus more for frying
salt and pepper to taste
red chili flakes to taste
*Simmer covered for 1 hour, and then uncovered until the
meat is very tender, and the sauce is thickened. Adjust with more broth if

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