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Gaio Mazio's Pork, ancient recipe from Giulio Cesare's time

  • 4servings
  • 315minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, H, P
MineralsSelenium, Copper, Iodine, Fluorine, Chromium, Silicon, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 tablespoons olive oil

  2. 2 pounds (1 kg) pork shoulder meat, cubed to 1-inch square

  3. 1 apple, peeled, cored, and finely chopped

  4. 1 leek, finely chopped

  5. 2 tablespoons flour

  6. Red wine, to cover all

  7. 1 tablespoon honey

  8. 1 tablespoon vinegar

  9. 1 teaspoon black pepper

  10. Garum ( fish sauce , use Thai nuoc mam), for seasoning

  11. 1 teaspoon ground coriander seeds

  12. 2 tablespoons chopped cilantro leaves

  13. 1 teaspoon powdered caraway seeds

  14. 1 teaspoon powdered lovage seeds

  15. 2 tablespoons ground mint

Instructions Jump to Ingredients ↑

  1. Heat some olive oil in a pan and then add the meat, apple, and leeks. Add the flour. Let it cook for 5 minutes, turning the meat often.

  2. Add enough red wine to cover the pork. Continue to cook over a low flame. After 2 hours, add the honey, vinegar, black pepper, garum, and spices.

  3. Cook under the same low flame for another 2 or 3 hours, stirring occasionally.

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