This stew version is inspired past times the classic Italian recipe, “maiale al latte,” or “pork inwards milk,” but instead of the commons moo juice, I decided to brand my ain alongside chicken broth in addition to crème fraiche. I figured I’d instruct the same basic viscosity in addition to fatty content (okay, perchance a tad more), but every bit good a niggling to a greater extent than flavor, in addition to a amend texture in ane lawsuit reduced.
I topped it alongside only about fried sage, which is an optional, messy, but delicious extra step, in addition to makes this much to a greater extent than restauranty. Simply rut a 1/2-inch of vegetable crude inwards a modest pan, in addition to toss inwards only about (not wet!) whole sage leaves. Fry until crisp, most 10-15 seconds
The classic training involves braising in addition to slicing a whole roast, but ane sense of savour in addition to I intend you’ll concur it translates beautifully to the stew delivery system. I genuinely promise yous plough over it a endeavour soon. Enjoy!
Ingredients for 4 portions:
1 1/2 pound pork shoulder, cutting inwards 2-inch cubes (note: I exclusively had 1 pound, but the recipe volition travel alongside only about other half, which volition brand 4 overnice portions)
1 tbsp olive oil
2 strips bacon
1 modest xanthous onion, diced
4 cloves garlic, sliced
1 1/4 cups chicken broth
1/2 loving cup crème fraiche
2 tbsp fresh chopped sage leaves, addition to a greater extent than for frying
salt in addition to pepper to taste
red chili flakes to taste
*Simmer covered for 1 hour, in addition to and hence uncovered until the meat is really tender, in addition to the sauce is thickened. Adjust alongside to a greater extent than broth if needed.
Buat lebih berguna, kongsi:
