Step back in time and savor the flavors of the Early Medieval period with our recreation of Porcellus Lasaratus, a delectable pork loin dish. This recipe, meticulously researched from historical texts and culinary practices of the era, offers a unique glimpse into the gastronomy of a fascinating period. Forget modern conveniences; we'll be embracing the techniques and ingredients available to medieval cooks, resulting in a dish both historically accurate and surprisingly delicious. Imagine the aromas filling a medieval kitchen – a true culinary journey awaits!
Prepare to be transported to a time of feasts and simple pleasures. This recipe uses readily available ingredients, making it accessible to modern cooks while remaining faithful to the historical context. From preparing the marinade to the final roasting, each step is carefully explained, ensuring a successful and authentic Porcellus Lasaratus experience. Ready to embark on this culinary adventure? Let’s begin with the detailed, step-by-step instructions below.
Tools Needed
- Mortar and pestle
- Grater
- Oven
Ingredients
- Pork loin
- Olive oil: 2 tbsp
- Garum: 2 tbsp
- Vinegar: 2 tbsp
- Dates: 1
- Pine nuts: 20g
- Mustard seeds
- Asafoetida
- Lovage
- Caraway seeds
- Cumin seeds
- Black pepper
Step-by-Step Instructions
Step 1. Prepare the Spice and Herb Mixture
- Grind the mustard seeds, pepper, lovage, caraway, and cumin using a mortar and pestle.
- Grate the asafoetida.
- Pound about 20g of pine nuts and one date.
- In a bowl, combine the ground spices, grated asafoetida, pounded pine nuts and date. Dilute with two tablespoons each of olive oil, vinegar, garum, and a little honey.
- Let the sauce sit for a while to thicken.
Step 2. Roast the Pork Loin
- Roast the pork loin in the oven.
Step 3. Make the Mustard Sauce
- Grind the mustard seeds, pepper, lovage, caraway, and cumin using a mortar and pestle.
- Grate the asafoetida.
- Pound about 20g of pine nuts and one date.
- In a bowl, combine the ground spices, grated asafoetida, pounded pine nuts and date. Dilute with two tablespoons each of olive oil, vinegar, garum, and a little honey.
- Let the sauce sit for a while to thicken.
Step 4. Serve
- Serve the roasted pork loin with the prepared mustard sauce.
Read more: Grilled Stuffed Squid with Venere Black Rice & Buttered Vegetables
Tips
- If you don't have lovage, you can omit it or substitute it with anise or fennel seeds.
- Garum can be replaced with Southeast Asian fish sauce (e.g., nuoc mam), moriya, or salt.
Nutrition
- N/A
FAQs
1. What kind of spices were commonly used in Early Medieval cooking, and are they all readily available today?
Common spices included pepper, cumin, and coriander. While pepper might have been expensive, cumin and coriander are easily found in most grocery stores today.
2. My oven isn't as hot as a medieval oven. Will this affect the recipe?
Yes, a modern oven won't reach the same high temperatures. Reduce heat slightly and increase cooking time to ensure the pork is cooked through. Use a meat thermometer to check for doneness (internal temperature of 145°F/63°C).
Your journey through time has culminated in a delicious and historically informed meal. Enjoy the fruits of your labor, savoring the unique flavors of Porcellus Lasaratus and the satisfaction of recreating a medieval recipe. May your culinary adventures continue!