Pork And Wild Mushroom Daube Recipe
Ingredients
| 3 pounds boneless pork shoulder, cut into 2 1/2-inch pieces | ||
| One 750-milliliter bottle Viognier | ||
| Onion | 1 Medium, thinly sliced | |
| Carrot | 1 Medium | |
| 6 sprigs each of parsley, thyme and winter savory plus 2 bay leaves and 1 leafy celery top, tied with twine | ||
| Lavender flowers | 1/2 Teaspoon (Spice bundle:) | |
| 12 crushed peppercorns and 10 crushed juniper berries, tied in cheesecloth | ||
| Extra virgin olive oil | 1 1/2 Tablespoon (Spice bundle:) | |
| DAUBE | ||
| Porcini | 1 1/2 Ounce, dried (Spice bundle:) | |
| Extra virgin olive oil | 3 Tablespoon (Spice bundle:) | |
| Ground pepper | 1 To taste (Spice bundle:) | |
| All purpose flour | 1 Tablespoon (Spice bundle:) | |
| Brandy | 2 1/2 Tablespoon (Spice bundle:) | |
| Onion | 1 Large, thinly sliced (Spice bundle:) | |
| 1 large carrot, cut into 1/2-inch dice | ||
| 4 ounces pork skin with a thin layer of fat, cut into 2-by-1/2-inch strips | ||
| 1 head of garlic, separated into cloves but not peeled | ||
| 10 crushed juniper berries Reserved bouquet garni | ||
| Extra virgin olive oil | 3 Tablespoon (GARNISH) | |
| 1 1/2 pounds oyster and cremini mushrooms, halved if large | ||
| Ground pepper | 1 To taste (GARNISH) | |
| Garlic | 4 Clove (5gm), minced (GARNISH) | |
| Parsley | 1/3 Cup (16 tbs), finely chopped (GARNISH) | |
| Red wine vinegar | 1 Teaspoon (GARNISH) | |
| Salt | To Taste | |
| Salt | To Taste | |
Directions
1. marinate the pork: Put the pork in a large bowl. Add the wine, onion, carrot, bouquet garni, spice bundle and olive oil. Cover and refrigerate overnight.
2. Pour the pork into a colander set over a bowl. Discard the onion and carrot. Squeeze the spice bundle over the meat; discard. Reserve the bouquet garni and marinade.
3. make the daube: In a bowl, soak the porcini in 1 cup of hot water until soft, about 20 minutes. In a large skillet, heat 2 tablespoons of the oil. Season the pork with salt and pepper. Brown in 2 batches over moderately high heat; transfer to a plate.
4. Return the pork to the skillet and sprinkle with the flour. Stir over moderate heat until the flour dissolves, 1 minute. 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. Add the remaining 1 tablespoon of oil to the skillet with the onion and carrot. Season with salt and cook over moderately low heat until lightly browned, 10 minutes.
5. 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.
6. Preheat the oven to 250°. 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.
7. Return the skillet to moderately high heat. Pour in the porcini liquid, stopping short of the grit at the bottom. Add the reserved marinade; simmer, scraping up the browned bits from the bottom, until reduced to 2 cups. Pour over the daube.
8. Tuck the reserved bouquet garni into the daube. Add enough water to just cover the meat and bring to a boil over moderately high heat. Place a round of parchment paper on the surface of the meat and cover with the lid. Bake the casserole in the oven until the meat is tender, about 2 1/2 hours. Let cool. Discard the parchment, bouquet garni and any bits of juniper. Refrigerate overnight.
9. make the garnish: Preheat the oven to 250° In a large skillet, heat 2 tablespoons of the oil until shimmering. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat until softened, 5 minutes. Remove the lid. Continue cooking until the liquid evaporates and the mushrooms start to brown, 4 minutes. Add the remaining 1 tablespoon of oil and the garlic and cook, stirring, until fragrant, 3 minutes. Stir in the parsley.
10. Skim the fat from the daube. Add the mushrooms and bring to a simmer, stirring. Bake for about 1 1/2 hours, uncovered, until the liquid is slightly reduced and the meat is very tender. Stir in the vinegar and season with salt and pepper.
2. Pour the pork into a colander set over a bowl. Discard the onion and carrot. Squeeze the spice bundle over the meat; discard. Reserve the bouquet garni and marinade.
3. make the daube: In a bowl, soak the porcini in 1 cup of hot water until soft, about 20 minutes. In a large skillet, heat 2 tablespoons of the oil. Season the pork with salt and pepper. Brown in 2 batches over moderately high heat; transfer to a plate.
4. Return the pork to the skillet and sprinkle with the flour. Stir over moderate heat until the flour dissolves, 1 minute. 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. Add the remaining 1 tablespoon of oil to the skillet with the onion and carrot. Season with salt and cook over moderately low heat until lightly browned, 10 minutes.
5. 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.
6. Preheat the oven to 250°. 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.
7. Return the skillet to moderately high heat. Pour in the porcini liquid, stopping short of the grit at the bottom. Add the reserved marinade; simmer, scraping up the browned bits from the bottom, until reduced to 2 cups. Pour over the daube.
8. Tuck the reserved bouquet garni into the daube. Add enough water to just cover the meat and bring to a boil over moderately high heat. Place a round of parchment paper on the surface of the meat and cover with the lid. Bake the casserole in the oven until the meat is tender, about 2 1/2 hours. Let cool. Discard the parchment, bouquet garni and any bits of juniper. Refrigerate overnight.
9. make the garnish: Preheat the oven to 250° In a large skillet, heat 2 tablespoons of the oil until shimmering. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat until softened, 5 minutes. Remove the lid. Continue cooking until the liquid evaporates and the mushrooms start to brown, 4 minutes. Add the remaining 1 tablespoon of oil and the garlic and cook, stirring, until fragrant, 3 minutes. Stir in the parsley.
10. Skim the fat from the daube. Add the mushrooms and bring to a simmer, stirring. Bake for about 1 1/2 hours, uncovered, until the liquid is slightly reduced and the meat is very tender. Stir in the vinegar and season with salt and pepper.
Chef
