From Thomas Keller's MasterClass

Braising: Pork Shoulder à la Matignon

Learn how to truss, sear, and oven-braise a pork shoulder à la matignon with celery root, apples, and onions in a traditional cast-iron cocotte.

Topics include: Braising: Pork Shoulder à la Matignon

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Learn how to truss, sear, and oven-braise a pork shoulder à la matignon with celery root, apples, and onions in a traditional cast-iron cocotte.

Topics include: Braising: Pork Shoulder à la Matignon

Thomas Keller

Teaches Cooking Techniques II: Meats, Stocks, and Sauces

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Improve your skills in the kitchen

As a follow-up to his first MasterClass, Chef Thomas Keller devotes his second cooking class to beef, duck, chicken, pork, and veal, and the techniques he uses to prepare them. Learn to sauté, pan and oven roast, braise, fry, and grill, and how to select the best cut of meat for each technique with confidence. Then, learn to make the stocks and sauces that are essentials in Chef Keller’s restaurant kitchens.

Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

Very good class, his cooking classes are great for beginners like me to get a basic understanding..

It has taught me terms which I never knew, and it has opened my eyes to the simplicity of many amazing meals and the time commitment that it takes to make them wonderful.

Very much improved my understanding of sauce bases and how to make a few staples transform into any sauce you may need.

Thats was just amazing - i feel like i have really learned from the very best. cant wait to make things happen now in my own kitchen - THANKS cant wait for a lot more perfect content from chef Keller!!!

Comments

A fellow student

I’ve cooked a dozen of these for various occasions and people. Thank you for the wonderful recipe and instruction. When are going to make series #3? :)

Barbara H.

Here is my attempt at Pork Shoulder a la Matignon. It didn’t cut as nicely as Chef Keller’s, but OMG was it good. Will definitely make this again. No way was I going to find Calvados or French hard apple cider where I live. The cheap stuff I found in our Liquor Store worked well, but I can only imagine what it would be like with the good stuff.

A fellow student

I have such respect for Chef Keller and all that he is teaching. I appreciate the explanations in addition to the cooking techniques. Personally, I’ve been working too quickly and am learning to slow down and be more precise.

Tara C.

What brand and age of Calvados does Chef use? There are so many to choose from and each adds its own flavor based on age, flavors and regions. Which one des Chef beklieces imparts the best, most authentic, flavr?

Erik R.

I made this yesterday in my 5.5 quart Le Creuset. It was outstanding! The pork was so tender that the only option was to shred it which resulted in a more rustic presentation, but the flavors were spot-on. It paired very well with the pommes puree from Chef's first MasterClass.

Marshall D.

Would an additional technique of salting and allowing the pork to air dry in the refrigerator further tenderize as well as enhance flavor?

Alicia C.

I have not seen Celery Root in the stores this winter. Any ideas for an alternative that may be on the self in Wisconsin in the winter? I already picked up the meat to make it today.

Ann T.

Great presentation on this method of cooking. Mr. Keller, if you are reading these comments, in your next videos, can you devote a few minutes at the end for the tasting portion and how to adjust for taste. My end sauce was apple and vinegar tasting even though I added the lemon zest to brighten the flavor as suggested. I still feel that my sauce is still missing something that would elevate this dish. I also learned from this that marbling in the pork shoulder is really important as some parts of my shoulder were more sinewy and isn't as soft as I would like it.

Ryan K.

Very calm and precise execution of the recipe alongside the detailed instructions. What I love the most about his class is that he cooks and presents the food as classical way as possible. As I go through this classes I feel like that I'm gaining a strong foundation of cooking, on which I can build something or create something new. I really hope he makes classes for seafood: fish, shellfish, and crustacean.

John T.

I agree with Juliana. Chef Keller’s method of teaching is very powerful because of his almost grandfatherly patience and exact explanations of his every move. What it must be like for young chefs to have him as a mentor. Kindness, patience, practice, practice, practice....until it’s perfect. No detail is overlooked.