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 cr�me 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 cr�me 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 needed.