Pork and Wild Mushroom Daube

Name: Pork and Wild Mushroom Daube
Prep time: 6 h
Cook time: 6 h
Total time: 6 h
Yield: 4
Cuisine: Global
Ingredients: 4 servings Reserved bouquet garni; 6 sprigs Bouquet garni: each of parsley, thyme and winter savory plus 2 bay leaves and 1 leafy celery top, tied with twine; 3 Tbsps brandy; 1 large carrot, cut into 1/2-inch dice; 1 medium carrot; 237 milliliters 1/2 ounces dried porcini; 1 Tbsp all-purpose flour; 1 head garlic, separated into cloves but not peeled; 4 garlic cloves, minced; 10 crushed juniper berries; 1 teaspoons Spice bundle: lavender flowers, 12 crushed peppercorns and 10 crushed juniper berries, tied in cheesecloth; 2 Tbsps extra-virgin olive oil; 3 Tbsps extra-virgin olive oil; 1 large onion, thinly sliced; 1 medium onion, thinly sliced; 680 grams oyster and cremini mushrooms, halved if large; 79 milliliters finely chopped parsley; 113 grams fresh pork skin with a thin layer of fat, cut into 2-by-1/2-inch strips; 1 kilograms well-marbled boneless pork shoulder, cut into 2 1/2-inch pieces (see Note); 1 teaspoon red wine vinegar; 4 servings Salt and freshly ground pepper; 4 servings Water; 750 milliliters Viognier

The recipe Pork and Wild Mushroom Daube can be made in about 6 hours. This recipe covers 54% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 778 calories, 54g of protein, and 48g of fat each. It works well as a main course. A mixture of onion, olive oil, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a dairy free diet. If you like this recipe, take a look at these similar recipes: Daube of pork, Pork Cutlets with Wild Mushroom Marsala, and Wild Mushroom-Stuffed Pork Roast.

Instructions

Put the pork in a large bowl.

Ingredients you will need

Pork

Equipment you will use

Bowl

Add the wine, onion, carrot, bouquet garni, spice bundle and olive oil. Cover and refrigerate overnight.

Ingredients you will need

Bouquet Garni

Olive Oil

Carrot

Onion

Wine

The next day, pour the pork into a colander set over a bowl. Discard the onion and carrot. Squeeze the spice bundle over the meat, then discard the bundle. Reserve the pork, bouquet garni and the marinade.

Ingredients you will need

Bouquet Garni

Marinade

Carrot

Onion

Meat

Pork

Equipment you will use

Colander

Bowl

In a bowl, soak the porcini in 1 cup of hot water until softened, about 20 minutes. In a large skillet, heat 2 tablespoons of the oil. Season the pork with salt and pepper.

Ingredients you will need

Salt And Pepper

Water

Pork

Cooking Oil

Equipment you will use

Frying Pan

Bowl

Add half of the pork to the skillet and cook over moderately high heat until well-browned all over; transfer to a plate. Repeat with the remaining pork.

Ingredients you will need

Pork

Equipment you will use

Frying Pan

Return all of the pork to the skillet and sprinkle with the flour. Stir over moderate heat until the flour has dissolved, about 1 minute.

Ingredients you will need

All Purpose Flour

Pork

Equipment you will use

Frying Pan

Add the brandy and carefully ignite it with a long match; shake the skillet until the flames die down. Return the pork to the plate.

Ingredients you will need

Brandy

Shake

Pork

Equipment you will use

Frying Pan

Add the remaining 1 tablespoon of olive oil to the skillet along with the onion and carrot. Season with salt and cook over moderately low heat, stirring occasionally, until the vegetables are lightly browned, about 10 minutes.

Ingredients you will need

Vegetable

Olive Oil

Carrot

Onion

Salt

Equipment you will use

Frying Pan

Lift the porcini from the soaking liquid and coarsely chop them; reserve the soaking liquid.

Add the porcini to the skillet and cook for 3 minutes, stirring.

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Frying Pan

Preheat the oven to 25

Equipment you will use

Oven

Line the bottom of a 4 1/2-quart enameled cast-iron casserole with the pork skin, fat side down. Spoon 1/3 of the pork over the skin followed by 1/3 of the vegetable mixture and 1/3 of the garlic cloves. Season with salt and pepper and sprinkle with some of the juniper berries. Repeat this layering 2 more times.

Ingredients you will need

Juniper Berries

Salt And Pepper

Whole Garlic Cloves

Vegetable

Pork

Return the skillet to moderately high heat.

Equipment you will use

Frying Pan

Pour in the reserved porcini soaking liquid, stopping before you reach the grit at the bottom.

Add the reserved pork marinade and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Boil until reduced to 2 cups.

Ingredients you will need

Marinade

Pork

Equipment you will use

Frying Pan

Pour this liquid over the daube.

Tuck the reserved bouquet garni into the daube.

Ingredients you will need

Bouquet Garni

Add enough water to the casserole to just cover the meat and bring to a boil over moderately high heat.

Ingredients you will need

Water

Meat

Place a round of parchment paper directly on the surface of the meat and cover with the lid.

Ingredients you will need

Meat

Equipment you will use

Baking Paper

Transfer the casserole to the oven and bake until the meat is tender, about 2 1/2 hours.

Ingredients you will need

Meat

Equipment you will use

Oven

Let cool to room temperature. Discard the parchment paper, bouquet garni and any bits of juniper berry. Refrigerate the daube overnight.

Ingredients you will need

Bouquet Garni

Juniper Berries

Equipment you will use

Baking Paper

Preheat the oven to 25

Equipment you will use

Oven

In a large skillet, heat 2 tablespoons of the oil until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the oyster and cremini mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until the mushrooms are softened, about 5 minutes.

Ingredients you will need

Mushrooms

Salt And Pepper

Oysters

Remove the lid. Continue cooking, stirring occasionally, until the liquid has evaporated and the mushrooms start to brown, about 4 minutes.

Ingredients you will need

Mushrooms

Add the remaining 1 tablespoon of olive oil and the garlic and cook, stirring, until fragrant, about 3 minutes. Stir in the chopped parsley.

Ingredients you will need

Olive Oil

Parsley

Garlic

Scrape the fat from the surface of the daube and discard it.

Mix the mushrooms into the daube and bring to a simmer over high heat, stirring frequently.

Ingredients you will need

Mushrooms

Bake the daube for about 1 1/2 hours, uncovered, until the liquid has reduced slightly and the meat is very tender. Stir in the vinegar, season with salt and pepper and serve.

Ingredients you will need

Salt And Pepper

Vinegar