Pork in Coriander Sauce
Latin
porcellum coriandratum: assas porcellum diligenter; facies mortarium sic in quo teres piper anetu origanum coriandrum uiride; admisces mel uinum liquamen oleum acetum defritum. hec omnia calefacta perfundes et aspargis uua passa nucleos pineos et cepam concisam, et sic inferes.
English
Suckling pig with coriander: roast the pig carefully; make a sauce in the mortar in which you grind pepper, dill, oregano, and fresh coriander; blend in honey, wine, fish sauce, oil, vinegar, and reduced must. Heat all this and pour it over, then scatter raisins, pine nuts, and chopped onion on top, and serve.
Ingredients
- 1 kg boneless pork shoulder
- ½ tsp pepper
- ½ tsp dill seed
- 1 tsp dried oregano
- Handful of coriander leaves
- 200 ml wine
- 1 Tb honey
- 2 Tb fish sauce
- 1 Tb olive oil
- 1 Tb vinegar
- 1 Tb defrutum
- 30 g raisins
- 30 g pine nuts
- ½ onion, finely diced
Method
- Preheat the oven to 180°C (325°F). Roast the pork shoulder for about 1 hr 30 minutes, or until cooked through. Remove from the oven and allow to rest, covered in foil, while you prepare the sauce.
- Using a mortar and pestle, finely grind the pepper, dill, oregano, and coriander leaves. Add a little of the wine to flush out the mixture and tip into a saucepan.
- Add the rest of the wine along with the fish sauce, olive oil, vinegar, and defrutum. Bring to the heat and allow to simmer for a few minutes.
- Once the meat is rested and the sauce prepared, carve the meat and plate it. Pour over some of the sauce, then garnish with a sprinkling of raising, pine nuts, and diced onion and serve.