Pork Oxyzomo
porcello exodiomum: porcellum accuratum ornauis et mittis in iuscellum sic condito: aicies in mortario piper grana L, mellis quantum conpedat, cepas siccas III coriandri uiridis siue sicci modicum, liquaminis emina, olei sextarium I, aque emina I; simul temperas in caccabulo. mittis in eo porcellum. dum bullire ceperit, sepius agitauis ut spissum fiat. si aliquid minus iuris facere ceperit, tunc adicies emina I aque. sic perquoque et sic porcellum inferes.
Suckling pig in broth: take a well-prepared pig, dress it, and put it into a broth seasoned thus: put into the mortar fifty grains of pepper, as much honey as needed, three dried onions, a little fresh or dried coriander, a pint of fish sauce, one sextarius of oil, and a pint of water; blend it all together in a pot. Put the pig into it. Once it begins to boil, stir it often so that it thickens. If it starts to run short of liquid, add another pint of water. Cook it through in this way and serve the pig so.
Unusually for an ancient recipe, this one gives exact quantities.
Ingredients
- 1.5 kg boneless pork shoulder
- 15 peppercorns
- Small handful of coriander leaf, chopped
- 1 onion, chopped
- 75 ml fish sauce
- 75 ml water
- 75 ml olive oil
- 2 Tb honey
Method
- Place the pork shoulder in a dutch oven along with the remaining ingredients.
- Bring to a simmer, then cover and cook until the pork shoulder is cooked through and tender, about two hours. Add a little water during the cooking process if needed.
- Carve the pork shoulder and serve with a little of the sauce.