• 4servings
  • 150minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, C, E, P
MineralsCopper, Natrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 375 ml full-bodied red wine

  2. 250 ml olive oil

  3. 3-4 plum tomatoes , sliced

  4. 6 cloves garlic , crushed to a paste

  5. 1 carrot , sliced

  6. 2 sticks celery , trimmed and chopped

  7. 1 leek , trimmed and sliced

  8. 1 onion , sliced

  9. pinches cumin seeds

  10. pinches fennel seeds

  11. 1/2 bunches mint , chopped

  12. few sprigs thyme

  13. 1 bay leaf

  14. dashes of sunflower oil

  15. 1 kg boned lean pork shoulder , trimmed and cut into 8cm squares

  16. 12 whole dried apricots , stones removed

  17. 100 ml white wine

  18. 200 ml orange juice

  19. sugar , to taste

  20. 2-3 tbsp plain flour

  21. 350 ml chicken or veal stock

  22. buttered greens , to serve

Instructions Jump to Ingredients ↑

  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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