Culinary Arts

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.

good cooking start from solid foundation, the basic skills

Chef Keller's classes have been my favorite by far! He is easy to connect with and an exceptional teacher to learn from. Focusing on the techniques and not recipes is the best learning method for cooking I've experienced and has helped my overall understanding of cooking concepts that I can apply to anything in the kitchen. I'd love to see more classes from him!

Although I have been cooking for a long time, I've learned to appreciate cooking on a different level through this course. I want to slow down now and be present and truly appreciate the gift of cooking and eating. Chef Keller and a few other "celebrity" chefs teach us that cooking is not a race. Our consciousness while cooking, is the most important ingredient/technique. Thank you

Thomas Keller is an almost perfect teacher. Simple, precise and inspiring. He allows us to wonder how we are going to apply what we are learning instead of copying


Comments

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!

Ted H.

This looks delightful! I so dig on the swine but generally off of a 300 degree pit barrel. Excited to see how this comes out.

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?