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Food

Braising: Pork Shoulder à la Matignon

Thomas Keller

Lesson time 28:22 min

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.

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Thomas Keller
Teaches Cooking Techniques II: Meats, Stocks, and Sauces
Chef Thomas Keller returns with a second MasterClass to teach the essential techniques for cooking meats and making 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.

It is so much less intimidating to see Chef prepare the food than preparing the food just based on reading the recipes. His explanations of why he does certain things increases my knowledge and his patience explains one of the reasons his food is the best food I have ever eaten.

Chef Keller shares innumerable insights and details that have been immensely helpful and inspirational to me as a home cook.

its Really a pleasure to be a student to this man

I learned a lot about types of ingredients and when to use them, as well as developing patience, persistence, and better skills in my kitchen.


Comments

Donna C.

In addition to the great lessons, I appreciate watching Mr. Keller work. The little things like taking care and keeping the area tidy. Having a good supply of kitchen towels nearby for soiled hands, wiping, heat protection, etc. Keeping the towels on ones apron and always handy is not rocket science by any stretch, but it's informative as well. Bravo! Very worthwhile classes all around. ;-)

A fellow student

Please let me assure you that there will be no conversation at dinner when this dish hits the table; everyone will be too busy chewing! I was unable to find celery root or Calvados, so I substituted celery and a cognac with a rich caramel flavor. I also cooked it on the bone! It turned out to be no problem at all, in fact it was a good indicator of how tender the meat was when they pulled out easily. I would attach a picture, but the dish was completely destroyed by the time I thought about it

Russell S.

I really enjoyed the lesson. A lot of terms I am not familiar with, however I am still learning. Excellent instructor very easy to understand and follow.

Jeff

Great lesson. On Sunday afternoon while my wife was at a rehearsal,I made this dish with a smaller pork shoulder, but the full recipe for the matignon. Unable to find celery root, I substituted parsnips. For the sachet, I had no cheesecloth so I used a tea bag with draw string, and it worked perfectly. I also made the rôsti with clarified butter (per Chef Keller's clarifying technique), and I probably could have gotten the second side a bit browner an crisper. Nonetheless, dinner was a success, and my wife was delighted to return home to an outstanding meal. I'll prepare this again.

Frank G.

Chef, quick comment on the disappearing of alcohol. After cooking alcohol fro 10 minutes around 90% of alcohol are gone. However, if you close the container (especially such a beautiful cast iron dutch oven like in the video) the alcohol will mainly stay in your dish. No problem, just careful when feeding kids.

Kelly G.

We devoured this before we thought to take a photo. We thoroughly enjoyed the layered flavors and the moist tender meat. My roast was 4 lbs. and was ready after 3.5 hours so we opted for quick mashed Yukon potatoes, a large side of French green beans and nice Napa cabernet. Perfect meal for a rainy Monday evening.

Adam R.

I wasn’t sure what to expect with this lesson, but overall our guest enjoyed it. I will likely make again and flavor the pork slightly more than I did. We also paired this with some great wine. 2002 Cayuse Bionic Frog and 2002 Plumpjack

Charles S.

Very tender and very flavorful. (It nearly fell apart being lifted out of the pot!) My daughter and I loved this dish—a great feeling after devoting a whole afternoon to making it.

Sally T.

Fabulous lesson - I could actually smell the aromas with him! At this point, after so many lessons with Chef Keller, I'm so in tune with where he's going and what he's going to say. Desperately want to be in the kitchen with him! Game on, can't wait to try this one. Love pairing Calvados with the apple cider and fresh chopped apples. Not sure if I want to try and source the Japanese starch and wondering if I can get by with cornstarch?

J.C. T.

I thought I knew all about pork recipes...but...I couldn’t imagine anything as tender as what this pork was!! and the aromas that filled the kitchen were hypnotic- Did everything to recipe but added in the green apple 🍏 peel to the braising liquid for an extra layer of flavor! I also made the potato rosti—and I will again and again and again!