Chef John's Pork al Latte

Ingredients

• 1 tablespoon olive oil
• 2 slices bacon , coarsely chopped
• 1.5 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
• 1.25 cups chicken broth
• 0.5 cups creme fraiche
• 2 tablespoons chopped fresh sage leaves
• 1 pinch red pepper flakes , or to taste
• 0.25 cups olive oil
• 15 whole fresh sage leaves

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   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.