Food, Home & Lifestyle
Braising: Pork Shoulder à la Matignon
Lesson time 28:21 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.
Students give MasterClass an average rating of 4.7 out of 5 stars
Topics include: Braising: Pork Shoulder à la Matignon
About the Instructor
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.
Featured Masterclass Instructor
Chef Thomas Keller returns with a second MasterClass to teach the essential techniques for cooking meats and making stocks and sauces.Explore the Class