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.

Chef Keller presents comprehensive demonstrations and explains everything very well. He expresses a quality that transcends cooking. The knowledge packed into this Masterclass is simply amazing.

Thank you Thomas!! I enjoyed all He recipes you taught in this MC. Taught selflessly and with precision. Loving every minute throughout the lesson.

Wonderful MasterClass. Thank you, Chef Keller. I have learned many new techniques that will expand my simple menus into something more exciting. I am looking forward to Bouchon in July for my birthday.

Improve my cooking at 1000%... this guy style is awesome. I could see at his class for days... lets bring another one please.


Comments

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!

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.