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Recipe courtesy of Spirito DiVino Restaurant

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Total:: 5 hr 15 min
Prep:: 15 min
Cook:: 5 hr

Yield:: 4 servings

Level:: Easy

Ingredients

5 tablespoons olive oil
2 pounds 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.

Recipe courtesy of Spirito Di Vino Restaurant, Rome Italy

My Private Notes

Name: Gaio Mazio's Pork, ancient recipe from Giulio Cesare's time
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT5H0M0.000S
Total time: P0Y0M0DT5H15M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: 5 tablespoons olive oil; 2 pounds 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