- Serves: 4
- Cook Time: 2 hours 30 minutes
- Prep Time: 40 minutes plus 24 hrs marinating
- Effort: easy
For the marinade
- 375 ml full-bodied red wine
- 250 ml olive oil
- 3-4 plum tomatoes, sliced
- 6 cloves garlic, crushed to a paste
- 1 carrot, sliced
- 2 sticks celery, trimmed and chopped
- 1 leek, trimmed and sliced
- 1 onion, sliced
- pinches cumin seeds
- pinches fennel seeds
- 1/2 bunches mint, chopped
- few sprigs thyme
- 1 bay leaf
For the pork
- dashes of sunflower oil
- 1 kg boned lean pork shoulder, trimmed and cut into 8cm squares
- 12 whole dried apricots, stones removed
- 100 ml white wine
- 200 ml orange juice
- sugar, to taste
- 2-3 tbsp plain flour
- 350 ml chicken or veal stock
- buttered greens, to serve
1. For the marinade: combine all of the marinade ingredients in a large non-reactive bowl, along with salt and pepper, to taste.
2. For the pork: heat a dash of sunflower oil in a heavy-based frying pan and fry the pork pieces until dark brown in colour on all sides. Drain the pork, add it to the marinade and leave to cool. Stir well, cover and leave to marinade in the refrigerator for 24 hours.
3. Put the dried apricots, white wine, orange juice and a little sugar to taste in a saucepan and bring to the boil. Remove from the heat and leave to soak overnight.
4. The next day, preheat the oven to 180C/gas 4. Using a slotted spoon, remove the pieces of pork from the marinade. Roll the meat in the flour.
5. Heat another dash of sunflower oil in the frying pan, brown the meat again on all sides and then transfer to a lidded casserole (or you can use aluminium foil if the casserole does not have a lid).
6. Pour the marinade into a saucepan and bring to the boil. Boil for 15 minutes, skimming off any impurities from the surface. Add the stock, and then pour this liquid over the meat in the casserole.
7. Drain the apricots and add to the casserole.
8. Cover the casserole with a lid (or foil) and put into the oven to cook for 2 hours. Taste and add salt and pepper if necessary.
9. Serve the daube with buttered greens.
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