Chef John’s Pork al Latte
When the weather gets a little colder, this pork stew really hits the spot. Pork shoulder meat is braised in a creme fraiche sauce until amazingly tender and delicious. Serve on polenta with crisp sage leaves for garnish.

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.

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.

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.