Daube of pork

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• 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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• Flossie

  24 May 2009

  Flossie 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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• Westlake

  29 November 2009

  Westlake rated and commented on this recipe

  

  The marinade gave the pork a lovely flavour and the meat was very tender. The resultant red wine gravy had a slightly tangy flavour that the kids weren't too keen on, a bit of an acquired taste, but good for the adults.

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• Cat

  18 February 2010

  Cat rated this recipe

  

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• coralf1

  18 February 2010

  coralf1 rated this recipe

  

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• coralf1

  18 February 2010

  coralf1 rated this recipe

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• Cat

  21 April 2010

  Cat commented on this recipe

  I found the suggested quantity of oil much too much - even after cooling and spooning off as much fat as possible the sauce was still much too greasy for my taste. The pork had a nice flavour, though, so I might try again but use only a fraction of the amount of oil.

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• Angela South Lincs

  08 March 2011

  Angela South Lincs rated and commented on this recipe

  

  I cooked this for the first time for friends. It was a massive hit, but I did reduce the amount of olive oil used for the marinade down to 200 ml; this still seemed a lot and if I cook it again, I will only use 100 ml. When I asked our local butcher for 3kg of pork he said that was excessive for six people, so I only bought 2kg (weight after being skinned and boned) which was absolutely ample. Why Corrigan suggests 3kg in the recipe is beyond me! I also used rolled belly of pork rather than shoulder; worked just as well and every single scrap was eaten. Excellent for a dinner party and the potato and parnip accompanyment; absolute heaven!

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• fiona

  26 October 2011

  fiona rated and commented on this recipe

  

  I make this alot, so easy & well worth the time involved.

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• Gins

  21 December 2011

  Gins rated and commented on this recipe

  

  I have used this recipe a number of times and it always goes down well!!! Easy and no worries re the cooking just put it in the oven and leave for said period. Delicious and tender meat, tasty gravy - if I feel too much oil left then I just separate it out.

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http://www.bbcgoodfood.com/recipes/1778/

http://www.bbcgoodfood.com/recipes/1778/

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Ingredients

• 3.0 tbsp sunflower oil
• 3.0kg skinned, boned and rolled pork shoulder
• 350.0ml beef stock

For the marinade

• 1 bottle full-bodied red wine
• 300.0ml olive oil
• 4 plum tomatoes , halved
• 6 garlic cloves , crushed
• 2 carrots , sliced
• 4 celery sticks, sliced
• 1 leek , trimmed and sliced
• 1.0 tsp cumin seeds
• 1.0 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 3 hrs

Ingredients

• 3.0 tbsp sunflower oil
• 3.0kg skinned, boned and rolled pork shoulder
• 350.0ml beef stock

For the marinade

• 1 bottle full-bodied red wine
• 300.0ml olive oil
• 4 plum tomatoes , halved
• 6 garlic cloves , crushed
• 2 carrots , sliced
• 4 celery sticks, sliced
• 1 leek , trimmed and sliced
• 1.0 tsp cumin seeds
• 1.0 tsp fennel seeds
• ½ bunch mint , chopped
• 3 sprigs thyme
• 2 bay leaves

Per serving

886 kcalories, protein 80.0g, carbohydrate 13.0g, fat 58.0 g, saturated fat 11.0g, fibre 2.0g, sugar 13.0g, salt 0.87 g

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