Name: Pork Daube with Wild Mushrooms
Yield: Serves 6
Cuisine: France
Ingredients: Herb bouquet: 6 each fresh flat-leaf parsley, thyme, and winter savory sprigs plus 2 bay leaves and 1 leaf celery top tied with string; 5½ tablespoons extra virgin olive oil; 1½ pounds fresh oyster and/or crimini mushrooms, halved if large; 1 teaspoon red wine vinegar; 2 medium carrots, thickly sliced; 1½ teaspoons coarsely ground black pepper; 1 tablespoon all-purpose flour; 2½ tablespoons brandy; 1 head of garlic, separated into cloves but not peeled, plus 4 garlic cloves, chopped; 2½ to 3 pounds boneless pork shoulder or wild boar, cut into 2-inch chunks; 4 teaspoons plus 1 pinch of coarse sea salt; 2 medium onions, thinly sliced; 1 bottle (750 ml) Viognier or Gewürztraminer; 1 ounce dried cèpes or porcini, plus 1 cup hot water; Spice bundle: ½ teaspoon lavender flowers, 12 crushed peppercorns, and ten crushed juniper berries tied in cheesecloth; ⅓ cup finely chopped fresh flat-leaf parsley; 9 juniper berries, bruised; 4 ounces fresh pork skin with a thin layer of fat, cut into 2- by ½-inch strips

Preparation info

Serves
6

Difficulty
Complex

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

I’ve been corresponding for years with expat Barbara Wilde, who shared this recipe with me. Barbara is passionate and highly knowledgeable about the food of Haute-Provence, France, where the fine local ingredients include lamb, honey, truffles, wild mushrooms, olives, olive oil, chestnuts, lavender, and, of course, the legendary herbal mix herbes de Provence. We share a love of the tender daubes of the region.

“Daubes often appear in the novels of t