Pork in Thyme Sauce
Latin
porcellum timo sparsum: porcellum lactentem pridie occisum elixas sale et anetu, et in aqua frigida adsidue intingis ut candorem habeat. deinde condimenta uiridia timmum polleium modicum oba dura ciba concisa minuta; ea omnia superspargis, et condis liquamen emina una olei pondo uno passo pondo uno et sic ministras.
English
Suckling pig sprinkled with thyme: take a milk-fed pig killed the day before and boil it with salt and dill, dipping it repeatedly in cold water so that it stays white. Then take fresh herbs, thyme, a little pennyroyal, and hard-boiled eggs finely chopped; scatter all this over it, and dress it with a pint of fish sauce, a pound of oil, and a pound of raisin wine, and serve it so.
Ingredients
- 1 kg boneless pork shoulder
- 2 tsp dried dill leaf
- 2 tsp salt
- 1 Tb chopped parsley, coriander, or other green herbs
- 1 tsp dried thyme
- A pinch of dried pennyroyal
- 4 hard boiled eggs, diced
- ½ an onion, finely diced
- 45 ml fish sauce
- 55 ml passum
- 55 ml olive oil
Method
- Place the pork shoulder in a large saucepan along with the dill and salt. Cover with water, bring to a boil, and then simmer covered until cooked, around 1 hr.
- Drain liquid from the saucepan, then pour cold water over the pork shoulder until it has cooled completely. Thinly slice the pork and arrange on a serving plate.
- Mix together the herbs, hard boiled eggs, and onion, and place over the slices of pork.
- Whisk together the fish sauce, passum, and olive oil, pour over the pork, and serve.