Check out the recipe: www.allrecipes.com/Recipe/234932/Chef-Johns-Pork-al-Latte/

Food Wishes is by far the best cooking channel on KZfaq 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.

Chef John you make any of these chefs on food network look like armature you are the best really you are thee chef of the century.

FYI: I just got over a brief case of laryngitis, which explains my extra sexy voice in this one. You're welcome! ;)

This is one of the best stews I have ever tasted. I've made it twice and shared the link with a buddy of mine who made it for his mom. I trim off the fat from the pork and render out the lard for frying eggs. I use your recipe for homemade creme fraiche and double (or maybe triple!) the amount the recipe calls for, and decrease the amount of chicken stock. I braise the stew covered in the oven at 325 for about an hour, rather than cook it on the stovetop. The stew is even better when reheated the next day. Thank you so much for the recipe.

This is my 5th time making this and can't get enough! Simply amazing. Thanks again

I've done this twice now with the polenta. It's divine! The second time I tripled the recipe in hopes of leftovers for my lunch, and it's even more amazing!

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!

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

when technology advances to the point where we can download food, you sir, will be one of the richest men in the world. Hope you live that long.

As Romanians say: pork is the best vegetable :)

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

Made this and served with perfect polenta. A lot of fat from the bacon, and meat; skimmed a whole lot but not enough Used a flour slurry to correct the final experience. The meat was perfectly tender and my guests were very happy. Thank you Chef John!

Miss this previous style of narration; such a great teacher like this 👍👍

Tried this yesterday. Wow! The pork was super tender and the flavor. So rich. Crème Fraiche is the star of this recipe.

You are simply wonderful. Most people think that I love to cook. That couldn't be further from the truth. I cook to enjoy great food. For me, cooking is simply a means to a wonderful end. Even when I don't follow your recipes to the letter, I add your magic to other recipes. e.g. I love what wine or vermouth does to sauces and meat. Your recipes make my and other recipes so much damn better. You taught me how to be a better cook and you are very entertaining. For that, I want to Thank You. Keep up the great work!

Thank You Chef John for a very flavorful dinner! This was simple and had great flavor. I served mine over some mashed potatoes, didn't have any polenta on hand. If you are in the mood for some comfort food, this will do the trick!

I MADE THIS! It was very yummy. I did have to make one substitution. My brother can't have milk proteins so I subbed cultured coconut milk yogurt-a-like. Stewed as directed and reduced. Served over brown rice. Excellent. Leftovers did NOT last the rest of the day. lol Thanks, Chef!

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.

"Pork Chunk Moshpit". That's the greatest metal band name I've ever heard. Thanks again, Chef John.

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.

probably my absolute favourite recipe from your site. I have made this so many times and it always works out to be absolute perfection.

I just made some Pork Curry yesterday which was quite simmilar. I cant wait to try this out next week. Thank you for all your yummy food!

i hope these videos are still around in 20 years, so that when im forty i can chill out and make these dishes all day long

pork chunk mosh pit: amaze. this italian situation is swooning me to heaven and beyond!

I just want to say that's one of the most amazing comfort food recipes ever!!! It's now staple in my home ❤️

I love how you teach your recipes!! I WANT to learn when I watch these videos. You keep it light and fresh in every video. Quite charming I think

I freaking love u, u make me NOT to fear the kitchen. Thanks.

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

Your subtle humour makes these videos fabulously entertaining. Can't wait to try out this recipe!

Since the onset of COVID, I have embraced cooking at home and I just discovered your channel after all of these years. We tried the recipe as indicated and it turned out fantastic. It is truly how much flavor can be extracted from the meat with so few seasonings. Serving it over polenta was a welcome alternative to pasta or rice. We'll keep exploring your easy to follow videos!

OK. That looked like a really delicious dish. I'm sold.

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

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!

This was delicious! My wife, who generally is not a fan of pork, loved it! I love your videos, and it's nice to take a break from watching copious amounts of your videos for hours and actually MAKE the food in one of them (the polenta was also delicious!) Thanks a bunch, Chef John. :)

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

Simply - FOOD PORN. Love your shows.

Hi, believe it or not, I'm italian. I grew up near Venice and THIS my dear, LOOKS AMAZING!

I make this all the time! Best thing I have ever tasted.

Cooked this last night using de-boned pork chops, heavy cream and tarragon. Was awesome!

Pork chunk mosh pit. I love you, Chef John.

Pork with sage on grits...the way to a country girls heart. Great recipe!

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

Just finished cooking that spiral sausages and those country style fries. Best dinnerl Ive had in a while! Thanks Chef John!

Excellent. Everyone should try making this once.

Still one of my favorites

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

I'm lactose intolerant and and don't like the taste of butter, yogurt, creme fresh, sour cream, mayo, creamy sauces ect... but I LOVE YOUR VIDEOS!! My husband laughs and says "Chef John is teaching you how to make food you can't/won't eat!"

Cooked this for dinner tonight and it was DELICIOUS !

Oh, my, goodness! No problem identifying this as one delicious creation. Wonderful job, John!!!

this is definitely one I am gonna try when I get my next bit of pork shoulder. Thanks!

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

Watched the Chew yesterday and Chef Michael cooked something similar to this. Looks great!!

Ok im 14 and i watch all of your virdeos there amazing your such a good chef and inspire me to start cooking thank you! :)

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 ;)

5:10 that fried sage trick works GREAT with basil as well, it's what the fancy restaurants do in Thailand to their Thai basil and spicy basil leaves when they top certain dishes like Larb.

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.

Chef John, You are my best friend

I like to spread it on a cookie sheet and cut into squares then as needed brown in skillet with butter just to get edges crispy. So good with stews or soups

It looks so easy to make and delicious. Will try.

You are my own personal teacher

I made this the other night and all I can say is fuuuuuuudge, that was good. My hubs said it tasted like something served in a fancy restaurant.

"If I have a stew credo, it is this: the stewer will never miss an opportunity to create flavor." -Alton Brown

Chef John, this one's gotta be on your top 10! Well done!

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

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

I didn't know about this recipe, thanx for teaching me new things!

sure do like my spot hit...

I already had dinner and yet one watch of this video and I am hungry again. Man..

My mum did pork chops in milk, in the oven, with fried onions, sage and a bay leaf, how simple! Mashed tatties with and sometimes cabbage and dill. Did I have a happy childhood? Didn't I just!

Si. La cocina es muy buena y bonita

I love stew with Polenta, nice recipe

I love this guy ..!

Wow! He made it through the whole video without making a "pork alotta" joke! Well done Chef!

Oh my god! My mouth is watering!

Oh my gosh...you've out done yourself, Chef! This looks amazing! Can't wait to try this! Thank you!

Going to make this tomorrow. Looks delicious!

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.

It's winter in New Zealand and I ate at, "the" game restaurant in Auckland called Cazador and had this dish or very close but it had fennel as the flavor and roasted slivered almonds and it was Nirvana. I don't know if you get these comments Chef but I am going to this recipe as a template, thanks!! I will actually switch it up with a roast chicken and garlic with some other herb I haven't decided yet but sage sounds great. You are my fav!!!

yup, that's what I'm cooking with my pork today ! 10 degrees here, thanks again Chef John

Fine dining at it's best. Thank's Chef"J".

Chef John you are superb!!! and I literally lol when you say oooold tap-a-tap-a...

That looked sooooo good!

That looks delicious Chef John! But so does everything else you cook!!

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.

Made this for dinner tonight and it was amazing! Thanks Chef John!

That does indeed look delicious. Your dishes are always amazing.

absoLTUEly delicious. I'd cook this every day if I could

cant wait to try this

This looks right up my street. Definitely making this!

I tried this today and it was perfect! Very easy and so yummy..

So, I'm eating a bowl of cereal while I"m watching this, and you know what? The cereal tasted just like that pork and polenta thing. I know, amazing.

This is an incredible looking dish - perfect for Fall. Thank you Chef John!! The fried sage at the end was a great touch. I'm very excited to make this! ~Lyndsay the Kitchen Witch

My heart dropped when you said no cayenne and then later you said you were kidding . YOU GOT ME THERE .

Yup gonna have to make this!

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

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.

Beautiful recipe, Chef!

That looks so good!!!!! Seems easy to make too.

I love when my spot gets hit. This looks absolutely awesome.