Pork Stew "Al Latte" - Pork Cooked in "Milk" and Sage


Comments • 564

  • MuthuSweetie
    MuthuSweetie 27 days ago

    I made this following your exact instructions. 👨🏻‍🍳Chef John, Thank You💐🐰! IT IS ONE OF THE MOST 👅💦💦💦DELICIOUS🤤 🐷pork 🥘stew I HAVE EVER EATEN‼️ Yes❣ It MUST be SAGE‼️ Never thought sage can be this fragrant in a 🥘stew. 😘😘

  • Roxanne McKenzie
    Roxanne McKenzie Month ago

    Duuuude! Just made this for my husband. He gave me the slow clap (way better than a clap at regular speed). - Thank you

  • deartotheheart
    deartotheheart Month ago

    Wow this looks so impressive!

  • De koy
    De koy Month ago

    Aww man how can I make pork stew after viewing this😩😩😍😍😋

  • Noha Girgis
    Noha Girgis Month ago

    Do jews mallow soup next time

  • Mary Nichols
    Mary Nichols 2 months ago

    Looks delicious, but I am very disappointed that there was no milk involved.

  • JohtoMaster 92
    JohtoMaster 92 2 months ago

    I'm making this now ((: It smells soooo good. I added a small cube of the demi glace with the chicken broth because I find broth a bit bland on its own.

  • dellboid
    dellboid 2 months ago

    Take the pork out, blend the veg together with the milk and the sage, pass trough a sieve and reduce down to required consistency. Smoother, more clean sauce.

  • Shantanu Sharma
    Shantanu Sharma 2 months ago

    Made this for the 5th time today in my Instapot. As always, a real hit. This time I did check out CJ’s other pork stew videos and taking a cue from them, I added a squirt of tamarind when I was thickening the sauce. CJ has used apple cider vinegar but since I didn’t have that handy I went with tamarind. It really elevated the dish to another level. I also took out nearly 1/2 cup of pork fat after I’d browned the pork and bacon. I noticed that there wasn’t too much fat in the video after this stage, which has never been the case every time I have made this dish. And I don’t even use the olive oil to get the bacon rendering started. The net result was that the dish was a lot less greasy. I have nothing against pork fat, and I intent to use that 1/2 cup very productively (mayo?), but too much fat overwhelmed the dish the last few times. This time it looks even better.
    Thanks Chef John. It isn’t fall yet but that has never stopped me from making a good pork stew.

  • kyle grate
    kyle grate 2 months ago

    That looks amazing. And sadly, my wife has no clue where my spot is 😞

  • lall prasad
    lall prasad 3 months ago

    Such brilliant cooking. But what an annoying sing-song voice.

  • Vilma Munoz
    Vilma Munoz 4 months ago

    Can I use sour cream?

  • R3dp055um
    R3dp055um 4 months ago

    Wonderful recipe, as always, but polenta is ****ing disgusting

  • Brian Mayfield
    Brian Mayfield 4 months ago

    That looks awesome. I have frozen pork tenderloin in the freezer. Can I use that instead?

  • Life with Lynch Pin
    Life with Lynch Pin 4 months ago

    Mosh pit.

  • Tessla
    Tessla 5 months ago

    Thank you AGAIN Chef John. You give such great instructions. I made the Scottish eggs today AND this. My husband loves you for it😁

  • Cyrus T
    Cyrus T 5 months ago

    would this work with a mirepoix?

  • James Dooling
    James Dooling 5 months ago

    If you use this technique, but change out the flavor profile for one based upon smoked green chiles and powdered Ancho and carmelized onions, this recipe is a very traditional South Texas green pork chili.

  • Alexandre Martins
    Alexandre Martins 5 months ago

    That looks soooo gooood!!!! Wonderful video! I love your channel!

  • maserin1
    maserin1 6 months ago

    I made this yesterday and the flavor is amazing, but my meat came out tough because I cut up the chunks too small and tried to crowd too many of them into the same pan for the browning step. Learn from my mistake: despite what the good Chef says, the size definitely *does* matter! Keep the chunks of pork large enough so that they don't cook through the middle during searing, and don't crowd the pan or else the juices from the meat won't be able to quickly evaporate, the meat won't brown, and you'll end up with tough pork no matter how low and slow you cook it afterward in your luxurious latte sauce :(

  • James Dale
    James Dale 6 months ago

    I have made this recipe several times. Highly recommended from my kitchen

  • Gern Blenstein
    Gern Blenstein 6 months ago

    Beautiful recipe, Chef!

  • Kwayne Bryant
    Kwayne Bryant 7 months ago

    I need my spot hit, bad! LOL

  • Rae Peronneau
    Rae Peronneau 7 months ago

    are you rendering bacon in a Le Creuset? Now that is Mas Fancy, 😂

  • Victoria Stadolnik
    Victoria Stadolnik 7 months ago

    I can't wait to try this :)

  • liv ics
    liv ics 8 months ago

    Yep it's true if you do the things the same way every time, the brain is not very happy with it

  • Cyndi Foore
    Cyndi Foore 8 months ago

    Sage is so wonderful with pork or sausage.

  • creativelyme99
    creativelyme99 8 months ago


  • John Amidon
    John Amidon 9 months ago

    Simply, brilliant! Thank you for the idea! ;)

  • ghost228
    ghost228 9 months ago +1

    I just made this and it was amazing! That acidity from the creme fraiche turns it into something else. Everyone who had some said they can't even tell it was pork. This is the type of new flavor experience I always seek. This is why I love this channel!

  • ARK Ed
    ARK Ed 10 months ago

    Cross why USANS eat crap this why u looks fats, Orange idiots like Trump

  • Chris Keo
    Chris Keo 10 months ago

    Creme freche == Sour cream?

  • Maevna
    Maevna 10 months ago

    pork chunk mosh pit 😂

  • doc phibz
    doc phibz 10 months ago

    I'm pretty sure they used to cook the pork in milk in this recipe to get rid of the 'gamey' flavor

  • Andreas Heidrich
    Andreas Heidrich 10 months ago

    Made this today and it was delicious!
    It was a little bit too greasy (I took too much bacon and too much creme fraiche), but it was still near perfection :-)

  • Cameron Cooper
    Cameron Cooper 10 months ago


  • Guillermo Cruz
    Guillermo Cruz 11 months ago

    I wonder if this works with wild hog?

  • Eva Weiand
    Eva Weiand 11 months ago

    I just made this today and this is so unbelievably delicious! This is going straight into my permanent cook book and I'll be making this for my parents next time I visit them.
    Thank you so much for this amazing recipe, Chef John!

  • badgerbadger
    badgerbadger 11 months ago +1

    Milk pork? I hope milk steak is next.

    • Kate Shungi
      Kate Shungi 11 months ago

      badgerbadger binging with babish

  • gregor basan
    gregor basan 11 months ago

    Hey John, what kind of pan is that?

  • Ada Warren
    Ada Warren 11 months ago

    You should try milk steak next

  • Sahara
    Sahara 11 months ago

    Beautiful pan!

  • Arabelle2009
    Arabelle2009 11 months ago +1

    Excellent. Everyone should try making this once.

  • Wutsizface
    Wutsizface 11 months ago

    I made this for Christmas dinner earlier this week, and it was insanely delicious. Everyone loved it. I will definitely be making it again and again in the future for special and non-special occasions.

  • BAROLO dog
    BAROLO dog 11 months ago

    Did you really say no cayenne? Who are you & what did you do with the real Chef J? 🤣

  • Kristin O'Hart
    Kristin O'Hart Year ago

    Have you done a video on boiling milk?

  • Symbiote Sam
    Symbiote Sam Year ago +1

    Tried this for dinner tonight. Didn't come out identical but it never does. Regardless it was very good. definitely a keeper

  • Roger Crouch
    Roger Crouch Year ago

    Sorry, Chef, it looks like a dog puked.

  • maryandchild
    maryandchild Year ago

    i make this recipe all the time (with sour cream because i'm too lazy to make creme fraiche) and it's absolutely perfect.

  • b4ds33d2
    b4ds33d2 Year ago

    i like your older videos better because you used to not do that over the top enunciation.

  • amir edwards
    amir edwards Year ago

    I love your channel!!! Thank you!

  • Da ZecretPianizt
    Da ZecretPianizt Year ago

    Stick it in me, daddy!

  • Vinesh Chand
    Vinesh Chand Year ago

    Thank you chef John.....
    You the best...

  • maserin1
    maserin1 Year ago

    It's nice to know that, when I run out of Chef John videos, I can just start back at the beginning and watch them all over again! Also, I'm not too proud to admit that I have total Le Creuset envy... the food itself isn't the only thing that makes these videos food porn! Consider my spot hit ;)

  • Sparq Meister
    Sparq Meister Year ago +2

    "No one respects a cook who loses his juices"
    No truer word has been said :D
    I use even the collected juice from steak for sauce

  • Birgit Sellers
    Birgit Sellers Year ago

    I will make this, but with lamb instead. I don't eat pork, but this looks too good not to try.

  • belsibul
    belsibul Year ago

    could I use sour cream? and then maybe just add it at the end of the simmering?

  • missmiko1
    missmiko1 Year ago

    So delicious. Made it on Sunday and all I can say is you have to use the creme fraiche. My mom was raving about it. Can't wait for leftovers tonight.

  • J L
    J L Year ago +1

    Chef John, tell us about meat on a wooden cutting board. Can you discuss kitchen care? Maintaining tools and cooking gear? How are your sheet pans so shiny?

  • J Masters
    J Masters Year ago

    Pork chunk mosh pit. LOL. You're awesome chef!

  • Joe Black
    Joe Black Year ago +2

    sage... SAGE... poor pork...
    sorry but sage = nightmares
    basil, oregano and thyme im game but sage or mint? not in a million years!

    • Purple Reign
      Purple Reign Year ago +1

      Joe Black, rosemary is great with pork too.

  • FlyBaby
    FlyBaby Year ago

    This was delicious! I made the Polenta to go with it. I botched mine and had to take steps to fix it. My cubed meat was smaller so after browning and starting to simmer in a Lodge 13.5" cast iron pan the lowest setting non the electric range would result in a fast simmer and tough meat. I switched the stew into the crock pot and let it work its magic at tenderizing the already hard meat. After 2 hours the meat was nearly falling apart and the sauce had seemingly reduced a bit. Everybody was very happy with the results but this is more of a Sunday dinner than a weekday meal.

  • Green Party2020
    Green Party2020 Year ago

    I made this a few days ago and my family loved it! Went awesome with polenta. Thanks Chef John! Love your videos!

  • undo.kat
    undo.kat Year ago

    with creme freche it gets sour, is that right?

  • Jincy Thomas
    Jincy Thomas Year ago +6

    Heading out to buy some pork shoulder.. Watching Food Wishes is so damn therapeutic!!

  • The horrible story of a man that was forced to connect his youtube account to google+

    I like the fact that there is no milk in this pork. I love me some vegan pork recipes! :D

  • Valech0
    Valech0 Year ago

    Cant cook this. Aint got a slotted spoon. Damn.

  • imaginecreate
    imaginecreate Year ago

    Omg this looks great. I can't wait to make it! Thank you! 😊

  • Vladimir Brown
    Vladimir Brown Year ago

    The whole thing was spectacular, but the fried sage blew my kids away.

  • kgil135
    kgil135 Year ago


  • lolzismedz
    lolzismedz Year ago +1

    pork chunk mosh pit

  • USNVA11
    USNVA11 Year ago

    That was one freakin gorgeous pork mosh pit ! Thanks Chef John 😋

  • Martins Jankovskis

    "it's not good for your brain" :))))

  • Keith Doran
    Keith Doran Year ago

    3 cheers from crem frash

  • earthangel376
    earthangel376 Year ago

    What can I substitute the creme fraiche with if I can't get it?

  • Stacey Rashkin
    Stacey Rashkin Year ago +20

    Food Wishes is by far the best cooking channel on TVclip or anywhere else. I love that it doesn't spend any time focused on a talking head. It's straight to the recipe. the only thing I could ask for is serving suggestions. I struggled desperately to figure out what pairs up with some of these meals. what vegetable dish would make this a balanced meal. maybe that could be a whole different Allrecipes production line.

    • Debra Harris
      Debra Harris 2 months ago

      I would like the measurement to be given especially with bakery recipes instead of having to go to to a website.

    • Ace Lightning
      Ace Lightning 3 months ago

      The celeriac puree would work, I think...

  • Reddots InABlueState

    I have had such good experience with your recipes, I'm trying this today. Thank you Chef, for teaching and old dog new tricks.

  • Christian
    Christian Year ago

    Great video and recipe! And I especially enjoyed the funny narration! :-)

  • Shahrdad
    Shahrdad Year ago

    I made this recipe, along with the polenta, and at first I wasn't so sure. It smelled super garlicy, and after 1 1/2 hours of cooking, the meat still didn't feel or smell "done." So I put the whole thing in my 4 quart short pressure cooker, brought it up to pressure, and cooked it for 25 minutes while I made the polenta. That did the trick. I think this needs a good three hours of cooking time until the meat is really tender and the flavors all meld together. Of course, the pressure cooker did the same thing in a half hour. I took a LOT of grease off the top, and the food was still very rich, but not overly so. When served on polenta, it was truly as good as anything you get in a fancy restaurant.
    Next time, I think I'm going to pour all the juice into a grease separator, and then add the degreased liquid back to the meat and reduce. But with just degreasing with a ladle and dumping it into a separator (so that I could pour the juice back in) also worked wonderfully.
    Thank you Chef John!!

  • Stephen Estes
    Stephen Estes Year ago +5

    Where did you get that fantastic enameled frying pan?

    • Purple Reign
      Purple Reign Year ago

      I've seen them at Big Lots, so if you have one near you check it out.

    • Andariel Drachen
      Andariel Drachen Year ago +4

      That dear, is a "Le Creuset" enameled "braiser". If you go to their website and select "braisers", you find different sizes and colors. You could also opt for a "dutch oven" which are deeper, serve the same purpose however, can be used for other types of dishes as well. Hope that helps!

    • Dito Adikta
      Dito Adikta Year ago


    • Monisola Elliott
      Monisola Elliott Year ago

      Stephen Estes I want to know as well.

  • grindsaur
    grindsaur Year ago

    Made this for my guests yesterday (with the polenta), wonderful I must say! :D

  • Brentan Llewellyn

    mouth watering

  • Janet Pallavicini

    how do I get the recipe?? sounds wonderful and have all the ingredients to go

  • Jesus Maldonado
    Jesus Maldonado Year ago

    I'm Rapidly becoming a fan!!! WOW, spectacular...thanks for sharing all you know, even your tricks and all !!!

  • Shawn Donovan
    Shawn Donovan Year ago

    I made this last Sunday and it was delicious! I forgot the bacon (didn't miss it) and added one can of Great Northern Beans at the end. The pork pieces should be cut rather large for best effect. Thanks Chef John.

  • EmpireFoodie
    EmpireFoodie 2 years ago

    Made this again last night and it was a great meal. It takes some simmering time, but if you are looking to impress someone with your kitchen skills this recipe is the one to go to.

  • PotPlant7
    PotPlant7 2 years ago

    i would have cooked the sage in butter and for a bit longer. however i am no 'Chef John', so what i say is inferior

  • Sheila Regan
    Sheila Regan 2 years ago +3

    "chunkified" "pork chunk moshpit" lol

  • Hets Girl
    Hets Girl 2 years ago +14

    sure do like my spot hit...

  • T gapz
    T gapz 2 years ago +1

    I want my spot hit......

  • andrewt248
    andrewt248 2 years ago

    Me and sage kinda have a thing going on as of late.

  • Greg Diffenthal
    Greg Diffenthal 2 years ago

    Cooked this for dinner tonight and it was DELICIOUS !

  • Lawrence Schuman
    Lawrence Schuman 2 years ago

    I've made this twice, and it was great both times. First time was with pork butt. Second time, today, was with chicken and mushrooms. For the chicken version I switched the herb from sage to oregano. And I use Mexican crema, because I can get that in stores in Phoenix. The bacon really dominates in either version. Might try pancetta next time. I like Alton Brown's polenta recipie, (www.foodnetwork.com/recipes/alton-brown/cheese-grits-recipe.html) which is easy and works well.

  • Scott Comella
    Scott Comella 2 years ago +6

    Mmmm Pork chunk mosh pit.

  • Ben Ritchie McWrath
    Ben Ritchie McWrath 2 years ago +3

    It's 105° degrees in the shade not counting the horrendous humidity in NYC. But idgaf. I still make this. My family loves it.

  • S.M Tromp
    S.M Tromp 2 years ago

    I love stew with Polenta, nice recipe

  • Suzanne Baruch
    Suzanne Baruch 2 years ago +3

    "BUT ... do not let the name fool you! There's no milk in this!" LOL, that's one way of spinning it, Chef.

  • Kelsey Hoag
    Kelsey Hoag 2 years ago +75

    "Try not to eat the bacon while you're waiting." ... This guy knows me on a spiritual level. LOL

    • MrCleavedge
      MrCleavedge 2 years ago +8

      That's why you always make 3 times as much bacon as you need. One for the recipe... one for me... another for me... one for the recipe... =P

  • TheDefeatest
    TheDefeatest 2 years ago

    Now I dont know which one to make first ! This one or the Irish pork stew..............ugh.

  • mrjamesgrimes
    mrjamesgrimes 2 years ago +5

    outstanding recipe though maybe use a low salt broth, once it reduces down at the end cant get a little salty!!