Login to Save Like

Ingredients

MARINATED PORK

1. 3pounds well-marbled boneless pork shoulder, cut into 2 1/2-inch pieces (see Note)
2. One 750-milliliter bottle Viognier
3. 1medium onion, thinly sliced
4. 1medium carrot
5. Bouquet garni: 6 sprigs each of parsley, thyme and winter savory plus 2 bay leaves and 1 leafy celery top, tied with twine
6. Spice bundle: 1/2 teaspoon lavender flowers, 12 crushed peppercorns and 10 crushed juniper berries, tied in cheesecloth
7. 1 1/2tablespoons extra-virgin olive oil

DAUBE

1. 1 1/2ounces dried porcini (1 cup)
2. Water
3. 3tablespoons extra-virgin olive oil
4. Salt and freshly ground pepper
5. 1tablespoon all-purpose flour
6. 2 1/2tablespoons brandy
7. 1large onion, thinly sliced
8. 1large carrot, cut into 1/2-inch dice
9. 4ounces fresh pork skin with a thin layer of fat, cut into 2-by-1/2-inch strips
10. 1head of garlic, separated into cloves but not peeled
11. 10crushed juniper berries
12. Reserved bouquet garni

GARNISH

1. 3tablespoons extra-virgin olive oil
2. 1 1/2pounds oyster and cremini mushrooms, halved if large
3. Salt and freshly ground pepper
4. 4garlic cloves, minced
5. 1/3cup finely chopped parsley
6. 1teaspoon red wine vinegar

Description

3

Food & Wine