Introduction
This recipe transforms simple pork cubes into a flavorful and tender dish, perfect for a comforting meal. By combining the richness of bacon, aromatic sage, and a creamy crème fraîche sauce, this braised pork recipe elevates everyday ingredients to create a truly satisfying culinary experience. The slow braising process ensures the pork becomes incredibly tender, while the reduction of the pan sauce concentrates the flavors, resulting in a deeply savory and delicious dish.
Ingredients
- 1 tablespoon olive oil
- 4 slices bacon, cut into lardons
- 1.5 lbs pork shoulder or pork loin, cut into 1-inch cubes
- Salt and freshly ground black pepper
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup crème fraîche
- 2 tablespoons fresh sage, chopped
- 1/4 teaspoon red pepper flakes, or to taste
- 1/4 cup olive oil
- 20 whole fresh sage leaves
- Paper towels
Instructions
-
Crisp the Bacon: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the bacon lardons and cook, stirring frequently, until they are crisp and have rendered their fat, about 5 minutes.
-
Sear the Pork: Season the pork cubes generously with salt and black pepper. Remove the crispy bacon from the skillet and set aside, leaving the bacon fat in the pan. Increase the heat to medium-high and brown the pork pieces in the bacon drippings until they are well browned on all sides, approximately 5 minutes per side. This searing step is crucial for developing deep flavor in the pork. Once browned, transfer the pork to a bowl and set aside, keeping the flavorful pan drippings in the skillet.
-
Sauté Aromatics: Reduce the heat to medium and add the chopped onion to the skillet with the remaining pan drippings. Season with a pinch of salt and cook, stirring occasionally, until the onion becomes translucent and slightly browned, about 5 minutes. Add the minced garlic to the onion and cook until fragrant, about 1 minute more. Be careful not to burn the garlic, as it can become bitter.
-
Create the Braising Sauce: Pour the chicken broth and crème fraîche into the skillet with the onion and garlic mixture. Whisk until smooth, ensuring the crème fraîche is fully incorporated. Use a spatula to scrape up any browned bits from the bottom of the skillet; these flavorful bits will enhance the sauce. Bring the mixture to a gentle simmer.
-
Braise the Pork: Return the cooked bacon to the sauce and stir in the 2 tablespoons of chopped fresh sage. Gently place the browned pork pieces into the simmering sauce, along with any juices that have accumulated in the bowl. Reduce the heat to low, cover the skillet tightly, and simmer until the pork is almost tender, about 1 hour. Check occasionally to ensure the sauce is simmering gently and not boiling rapidly.
-
Reduce and Thicken Sauce: Increase the heat to medium and remove the lid from the skillet. Cook uncovered until the pan sauce reduces and thickens to your desired consistency and the pork becomes very tender, approximately 20 minutes more. Stir in the red pepper flakes during the last few minutes of cooking, and adjust the seasonings to taste with additional salt and pepper if needed. The sauce should be rich and flavorful, coating the pork nicely.
-
Crisp Sage Leaves: While the pork is finishing, heat 1/4 cup of olive oil in a separate small skillet over medium heat. Carefully drop the whole fresh sage leaves into the hot oil, working in batches if necessary to avoid overcrowding the pan. Cook, lightly tossing the leaves in the oil, until they become crisp and vibrant green, just 10 to 15 seconds. Watch them closely as they can burn quickly. Immediately remove the crispy sage leaves from the oil and drain them on paper towels. Once slightly cooled, crumble the crispy sage leaves over the braised pork just before serving.
-
Serve: Serve the savory braised pork hot, garnished with the crumbled crispy sage leaves. This dish pairs wonderfully with creamy polenta, mashed potatoes, roasted vegetables, or crusty bread to soak up the delicious sauce.
