Name: Daube Provençale de Porcelet (Provençal Daube of Pork)
Yield: Serves 5–6.
Cuisine: France
Ingredients: 1 head of garlic; 2 carrots; a stalk of celery; 1 onion; 1 shallot; green part of a leek; a few stalks of parsley; 2 bay leaves; 2–3 sprigs of fresh thyme; 1 orange; 710 ml(1¼ pt) red wine; 4 tablespoons olive oil; 1 tablespoon flour; 100 g(3½ oz) petit salé or salt pork, diced; salt, milled pepper; 1 wineglass Vieux Marc de Provence or brandy; 1 teaspoon peppercorns; 1 kg(2¼ lb) loin of pork, in one piece

Preparation info

Serves
5–6
.

Difficulty
Medium

Appears in

French Country Kitchen

By Geraldene Holt

Published 1987

About

The excellent flavour of this dish depends on 1–2 days marinating of the meat. ‘There are no short cuts in good cooking,’ said the chef Michel Chareton, who gave me the recipe in a small hotel-restaurant in Carcès mainly used by the locals.

Ingredients

1 kg(2¼ lb) loin of pork, in one piece
1 head of garlic

Method

Place the meat in a deep bowl. Slightly crush each clove of garlic with the blade of a knife. Dice the carrots, onion, shallots, leek and celery to make a mirepoix. Tip the vegetables into the bowl and add the parsley, bay leaves, thyme and finely grated zest of the orange. Add the wine and garlic and cover the bowl tightly. Leave in a cold place or the refrigerator for 1–2 days.

Take t

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