Ingredients
- 5 tablespoons olive oil
- 2 pounds (1 kg) pork shoulder meat, cubed to 1-inch square
- 1 apple, peeled, cored, and finely chopped
- 1 leek, finely chopped
- 2 tablespoons flour
- Red wine, to cover all
- 1 tablespoon honey
- 1 tablespoon vinegar
- 1 teaspoon black pepper
- Garum (fish sauce, use Thai nuoc mam), for seasoning
- 1 teaspoon ground coriander seeds
- 2 tablespoons chopped cilantro leaves
- 1 teaspoon powdered caraway seeds
- 1 teaspoon powdered lovage seeds
- 2 tablespoons ground mint
Directions
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.
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.
Cook under the same low flame for another 2 or 3 hours, stirring occasionally.
Photo: Gaio Mazio's Pork, ancient recipe from Giulio Cesare's time Recipe
















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By reenie51_6095892
Long Beach, NY
on October 20, 2006
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Loved this recipe, it's a keeper. Substitued 1 tsp celery seeds in place of lovage seeds. Can be prepared in advance. Excellent for a small dinner party...serve with couscous, crusty Italian bread, salad & your good to go!
By det4cc_2094002
Belleville, NJ
on March 15, 2005
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I have made this twice and it is not only simple but delecious. The aroma is great and the combination of the spices produces an wonderful sweet flavor.
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