Daube of pork

Daube of pork

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(9 ratings)

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Cooking time

Prep: 30 mins Cook: 3 hrs Plus 24 hrs marinating

Skill level

Moderately easy

Servings

Serves 6 - 8

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
886
protein
80g
carbs
13g
fat
58g
saturates
11g
fibre
2g
sugar
13g
salt
0.87g

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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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.

Recipe from Good Food magazine, March 2006

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Comments

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throssell56's picture
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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.

fionaskinner23's picture
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I make this alot, so easy & well worth the time involved.

angelakaren's picture
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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!

cat123's picture
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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.

ianwestlake's picture
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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.

sarahpoole's picture
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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.

cakeanyone's picture

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!

mrswife's picture

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.

laine1223's picture

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

fulstow's picture
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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

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

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