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1
Put the pork in a large bowl.
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2
Add the wine, onion, carrot, bouquet garni, spice bundle and olive oil.
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3
Cover and refrigerate overnight.
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4
The next day, pour the pork into a colander set over a bowl.
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5
Discard the onion and carrot.
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6
Squeeze the spice bundle over the meat, then discard the bundle.
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7
Reserve the pork, bouquet garni and the marinade.
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8
In a bowl, soak the porcini in 1 cup of hot water until softened, about 20 minutes.
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9
In a large skillet, heat 2 tablespoons of the oil.
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10
Season the pork with salt and pepper.
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11
Add half of the pork to the skillet and cook over moderately high heat until well-browned all over; transfer to a plate.
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12
Repeat with the remaining pork.
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13
Return all of the pork to the skillet and sprinkle with the flour.
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14
Stir over moderate heat until the flour has dissolved, about 1 minute.
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15
Add the brandy and carefully ignite it with a long match; shake the skillet until the flames die down.
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16
Return the pork to the plate.
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17
Add the remaining 1 tablespoon of olive oil to the skillet along with the onion and carrot.
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18
Season with salt and cook over moderately low heat, stirring occasionally, until the vegetables are lightly browned, about 10 minutes.
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19
Lift the porcini from the soaking liquid and coarsely chop them; reserve the soaking liquid.
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20
Add the porcini to the skillet and cook for 3 minutes, stirring.
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21
Preheat the oven to 250.
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22
Line the bottom of a 4 1/2-quart enameled cast-iron casserole with the pork skin, fat side down.
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23
Spoon 1/3 of the pork over the skin followed by 1/3 of the vegetable mixture and 1/3 of the garlic cloves.
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24
Season with salt and pepper and sprinkle with some of the juniper berries.
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25
Repeat this layering 2 more times.
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26
Return the skillet to moderately high heat.
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27
Pour in the reserved porcini soaking liquid, stopping before you reach the grit at the bottom.
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28
Add the reserved pork marinade and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
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29
Boil until reduced to 2 cups.
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30
Pour this liquid over the daube.
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31
Tuck the reserved bouquet garni into the daube.
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32
Add enough water to the casserole to just cover the meat and bring to a boil over moderately high heat.
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33
Place a round of parchment paper directly on the surface of the meat and cover with the lid.
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34
Transfer the casserole to the oven and bake until the meat is tender, about 2 1/2 hours.
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35
Let cool to room temperature.
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36
Discard the parchment paper, bouquet garni and any bits of juniper berry.
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37
Refrigerate the daube overnight.
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38
Preheat the oven to 250.
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39
In a large skillet, heat 2 tablespoons of the oil until shimmering.
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40
Add the oyster and cremini mushrooms and season with salt and pepper.
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41
Cover and cook over moderate heat, stirring occasionally, until the mushrooms are softened, about 5 minutes.
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42
Remove the lid.
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43
Continue cooking, stirring occasionally, until the liquid has evaporated and the mushrooms start to brown, about 4 minutes.
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44
Add the remaining 1 tablespoon of olive oil and the garlic and cook, stirring, until fragrant, about 3 minutes.
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45
Stir in the chopped parsley.
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46
Scrape the fat from the surface of the daube and discard it.
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47
Mix the mushrooms into the daube and bring to a simmer over high heat, stirring frequently.
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48
Bake the daube for about 1 1/2 hours, uncovered, until the liquid has reduced slightly and the meat is very tender.
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49
Stir in the vinegar, season with salt and pepper and serve.
