Recipe courtesy of Spirito DiVino Restaurant

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

  • Level: Easy
  • Total: 5 hr 15 min
  • Prep: 15 min
  • Cook: 5 hr
  • Yield: 4 servings
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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


  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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