Daube of pork
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Daube of pork

By Richard Corrigan

Contains pork – recipe is for non-Muslims only
This recipe turns a sow’s ear into a silk purse – shoulder meat may be cheap, but it’s perfectly suited to being slow cooked

  • Prep:30 mins
    Cook:3 hrs
    Plus 24 hrs marinating
  • Serves 8
  • More effort

Nutrition per serving

  • kcal 886
  • fat 58g
  • saturates 11g
  • carbs 13g
  • sugars 13g
  • fibre 2g
  • protein 80g
  • salt 0.87g

Ingredients

  • 3 tbsp sunflower oil
  • 3kg skinned, boned and rolled pork shoulder
  • 350ml beef stock
  • 1 bottle full-bodied red wine
  • 300ml olive oil
  • 4 plum tomatoes, halved
  • 6 garlic cloves, crushed
  • 2 carrots, sliced
  • 4 celery sticks, sliced
  • 1 leek, trimmed and sliced
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • ½ bunch mint, chopped
  • 3 sprigs thyme
  • 2 bay leaves

Method

  1. Combine all the marinade ingredients in a large lidded casserole dish. Heat the sunflower oil in a large heavy-based frying pan until practically smoking and fry the pork until a dark brown all over. Add the pork to the marinade and leave to marinate in the fridge for 24 hrs.

  2. The next day, heat oven to 180C/fan 160C/gas 4. Remove the pork from the marinade and set aside. Place the marinade over a high flame and bring to the boil. Boil for 15 mins, skimming off any foam from the surface. Add the stock and bring back to the boil, then add the meat. Put on the lid, or tightly cover the casserole with foil, and put into the oven to cook for 3 hrs turning the meat halfway through.

  3. Lift out the pork and keep somewhere warm. Strain the cooking liquid through a fine sieve into a clean pan. Bring to the boil, then boil to reduce for about 15-20 mins. Check the seasoning before serving with the gravy.

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