Pork And Wild Mushroom Daube

Ingredients

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

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