Daube de Porc

Braised Pork

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


Daube de Porc. The fillet of pork is put in an earthenware casserole and well browned on all sides in butter or lard, with a few pickling onions. When well browned, add 1 tablespoon of water only, cover the casserole and cook till the meat is tender, turning it occasionally so that it will not “catch.” Peeled aubergines are very often added to this 20 minutes before serving, or sweet potatoes also accompany this typically Creole dish.