Pork and Wild Mushroom Daube
INGREDIENTS
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MARINATED PORK
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3 pounds well-marbled boneless pork shoulder, cut into 2 1/2-inch pieces (see Note)
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One 750-milliliter bottle Viognier
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1 medium onion, thinly sliced
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1 medium carrot
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Bouquet garni: 6 sprigs each of parsley, thyme and winter savory plus 2 bay leaves and 1 leafy celery top, tied with twine
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Spice bundle: 1/2 teaspoon lavender flowers, 12 crushed peppercorns and 10 crushed juniper berries, tied in cheesecloth
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1 1/2 tablespoons extra-virgin olive oil
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DAUBE
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1 1/2 ounces dried porcini (1 cup)
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Water
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3 tablespoons extra-virgin olive oil
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Salt and freshly ground pepper
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1 tablespoon all-purpose flour
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2 1/2 tablespoons brandy
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1 large onion, thinly sliced
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1 large carrot, cut into 1/2-inch dice
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4 ounces fresh pork skin with a thin layer of fat, cut into 2-by-1/2-inch strips
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1 head of garlic, separated into cloves but not peeled
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10 crushed juniper berries
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Reserved bouquet garni
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GARNISH
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3 tablespoons extra-virgin olive oil
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1 1/2 pounds oyster and cremini mushrooms, halved if large
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Salt and freshly ground pepper
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4 garlic cloves, minced
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1/3 cup finely chopped parsley
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1 teaspoon red wine vinegar
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