Daube of pork

Recipe uploaded by

Richard Corrigan

3 ratings

Recipe by Richard Corrigan

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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.

Per serving

886 kcalories, protein 80g, carbohydrate 13g, fat 58 g, saturated fat 11g, fibre 2g, salt 0.87 g

Latest comments and suggestions

• Victoria

  08 November 2007

  Victoria rated and commented on this recipe

  

  My family enjoyed it but it wasn't as tender as promised.

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• Ball

  04 March 2008

  Ball commented on this recipe

  Excellent Excellent Excellent We cooked this dish for 225 people it was EXCELLENT we marinaded it over 24hours and it was just so so good THanks Richard ps We used the chine end of the shoulder joint from Lincolnshire Pigs only of course

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• Ball

  04 March 2008

  Ball rated this recipe

  

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• Laine

  04 October 2008

  Laine commented on this recipe

  Loved the recipe, meat was really, but couldn't understand the need for all the oil in the marinade.

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• MrsWife

  06 May 2009

  MrsWife commented on this recipe

  Really delicious. I was concerned about the quantity of oil, but my mum assured me it would be ok and she was right. Just make sure that when you have reduced the gravy down, you use a separator to get rid of the excess oil, once that was done it was beautiful! Meat was very tender and smelt fabulous while cooking.

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• sarah

  24 May 2009

  sarah commented on this recipe

  As I'd forgotten to defrost my joint in time for cooking today, I went on a number of websites yesterday to see how to safely defrost pork. On all the websites I've been on, they all say NOT to ever partially cook pork and then leave to cook properly later. Obviously those of you who have posted comments haven't been harmed so I'm unsure whether to try this recipe or not. I'd really appreciate it if Good Food could give their comments please before I try this recipe because it looks and sounds wonderful!

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• sarah

  25 May 2009

  sarah rated and commented on this recipe

  

  This was lovely, meat was really tender, just wished I'd remembered to ask the butcher for the skin to roast along side as we missed the crackling.

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Ingredients

• 3 tbsp sunflower oil
• 3kg skinned, boned and rolled pork shoulder
• 350ml beef stock

For the marinade

• 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

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Difficulty and servings

Serves 6 - 8

Preparation and cooking times

Prep 30 mins

Cook min 3 hrs

Ingredients

• 3 tbsp sunflower oil
• 3kg skinned, boned and rolled pork shoulder
• 350ml beef stock

For the marinade

• 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

Per serving

886 kcalories, protein 80g, carbohydrate 13g, fat 58 g, saturated fat 11g, fibre 2g, salt 0.87 g

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