{"id":8977,"date":"2026-02-02T19:50:49","date_gmt":"2026-02-02T19:50:49","guid":{"rendered":"https:\/\/chefwinston.com\/?p=8977"},"modified":"2026-04-11T12:48:08","modified_gmt":"2026-04-11T12:48:08","slug":"daube-pork","status":"publish","type":"recipes","link":"https:\/\/dev.articlescord.com\/chefwinston1\/recipes\/daube-pork\/","title":{"rendered":"DAUBE PORK"},"content":{"rendered":"

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DAUBE PORK<\/h2>\n
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Notes<\/h3>
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I\u2019m bringing you something old-school today. A true Caribbean classic that goes way back. This is Dove Pork (Daube de Porc)<\/strong>\u2014slow-stewed, deeply seasoned, and built on flavor, not shortcuts. This is the kind of dish you smell before you see.<\/span>
<\/div>\nDove Pork matters because it tells the story of Caribbean cooking at its core: French technique, island ingredients, and patience. It\u2019s not fancy food\u2014it\u2019s real food. Properly seasoned, properly stewed, and done with respect.<\/span>
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Ingredients<\/strong><\/h2>\nPrep Time:<\/i><\/b> 8 minutes - <\/span><\/i>Cook Time:<\/i><\/b> 10-15 minutes<\/span><\/i><\/span>
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          For the pork marinade:<\/b><\/h3>\n
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          • 2 lbs pork shoulder or pork belly (cut into large chunks)<\/span><\/li>\n
          • 4 cloves garlic (medium diced)<\/span><\/li>\n
          • 1 medium onion (medium diced)<\/span><\/li>\n
          • 2 tbsp green seasoning<\/span><\/li>\n
          • 2 tsp ground allspice<\/span><\/li>\n
          • 1 tsp smoked paprika<\/span><\/li>\n
          • 1 tsp freshly ground black pepper<\/span><\/li>\n
          • 2 tsp brown sugar<\/span><\/li>\n
          • 1 tbsp salt<\/span><\/li>\n
          • 2 tbsp vinegar or lime juice<\/span><\/li>\n
          • 2 tbsp olive oil<\/span><\/li>\n<\/ul>\n<\/li>\n
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            For the daube:<\/b><\/h3>\n
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            • 2 tbsp vegetable oil<\/span><\/li>\n
            • 1 large tomato (diced)<\/span><\/li>\n
            • 1 tbsp tomato paste<\/span><\/li>\n
            • 2 medium carrots (large dice)<\/span><\/li>\n
            • 1 medium potatoes (peeled and quartered)<\/span><\/li>\n
            • 3 cup water or chicken stock<\/span><\/li>\n
            • 1\/4 cup fresh parsley (chopped)<\/span><\/li>\n
            • 2-3 sprigs fresh thyme<\/span><\/li>\n
            • 1 Scotch bonnet pepper (whole, pierced with a fork)<\/span><\/li>\n
            • Salt and pepper to taste<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
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                    Ingredient Notes & Substitutions<\/h3>\n
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                    • \nPork rib end<\/strong> \u2013 Tender and flavorful; pork shoulder works too, but needs longer cooking time<\/span>
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                    • \nGreen seasoning<\/strong> \u2013 Non-negotiable for authentic Caribbean flavor; blend of herbs, garlic, and aromatics<\/span>
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                    • \nBrown sugar<\/strong> \u2013 Used lightly for caramelization and depth, not sweetness<\/span>
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                    • \nSmoked paprika & allspice<\/strong> \u2013 Adds warmth and traditional island character<\/span>
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                    • \nScotch bonnet (whole)<\/strong> \u2013 Flavor without overpowering heat when left uncut<\/span>
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                      Directions<\/h2>\n
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                      1. Marinate the Pork:<\/b>\n
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                        • In a large bowl, combine the pork chunks with all the marinade ingredients. Mix thoroughly to ensure the pork is well coated.<\/span><\/li>\n
                        • Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to infuse.<\/span><\/li>\n<\/ul>\n<\/li>\n
                        • Sear the Pork:<\/b>\n
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                          • Set your oven on Broil.<\/span><\/li>\n
                          • Remove the pork from the marinade, reserving the marinade for later use.<\/span><\/li>\n
                          • Spred the pork pieces on a sheet pan, place on top rack until browned. Remove and set aside.<\/span><\/li>\n<\/ul>\n<\/li>\n
                          • Prepare the Base:<\/b>\n
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                            • In the same pot, add the onion and garlic, saut\u00e9ing until fragrant and softened.<\/span><\/li>\n
                            • Stir in the diced tomato and tomato paste, cooking for 2-3 minutes.<\/span><\/li>\n<\/ul>\n<\/li>\n
                            • Simmer the Daube:<\/b>\n
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                              • Return the pork to the pot along with the reserved marinade. Stir well to combine.<\/span><\/li>\n
                              • Add the carrots, potatoes, water or chicken stock, parsley, thyme sprigs, and the Scotch bonnet pepper.<\/span><\/li>\n
                              • Bring to a gentle simmer, reduce the heat to low, cover, and cook for about 1.5 to 2 hours, stirring occasionally.<\/span><\/li>\n<\/ul>\n<\/li>\n
                              • Adjust Seasoning:<\/b>\n
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                                • After the pork is tender and the sauce has thickened, Adjust salt and pepper to taste.<\/span><\/li>\n
                                • Remove the Scotch bonnet pepper if desired (for less heat).<\/span><\/li>\n<\/ul>\n<\/li>\n
                                • Serve:<\/b>\n
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                                  • Garnish with additional fresh parsley and serve the daube over white rice, boiled provisions, or crusty bread.<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ol>\n

                                    Chef Tips<\/h3>\n
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                                    • \nBroil the pork first to get deep caramelization without crowding a pot\u2014this builds flavor fast<\/span>
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                                    • \nLeave the marinated onions and herbs out at first, then add them at the end for texture and freshness<\/span>
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                                    • \nDon\u2019t drown the pot\u2014this is a stew, not soup<\/span>
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                                    • \nPotatoes thicken the sauce naturally\u2014no flour, no cornstarch, no shortcuts<\/span>
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                                    • \nKeep the scotch bonnet whole; pierce it only if you want more heat<\/span>
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                                      Enjoy this hearty and flavorful Caribbean daube pork dish! <\/span>\ud83c\udf34<\/span><\/span><\/div><\/div>\n
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