Name: Daube of pork
Prep time: 30 min
Cook time: 3 h
Total time: 1 d 3 h 3 min
Yield: 8
Cuisine: Irish
Ingredients: 3 tbsp sunflower oil; 3kg skinned, boned and rolled pork shoulder; 350ml beef stock; 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

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

Method

step 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.
step 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.
step 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.