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Callum, Libelli, Coticulae, Ungellae (Skin, Crackling, Spare Ribs and Trotters)

Callum, Libelli, Coticulae, Ungellae (Skin, Crackling, Spare Ribs and Trotters) is a traditional Ancient Roman recipe for a classic dish of roasted belly pork slices (or skin, spare ribs or trotters) served with a black pepper, stock and asafoetida sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Callum, Libelli, Coticulae, Ungellae (Skin, Crackling, Spare Ribs and Trotters).

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Sauce RecipesSpice RecipesPork RecipesAncient Roman Recipes


Original Recipe


Callum, Libelli, Coticulae, Ungellae (from Apicius' De Re Coquinaria) VII, i, 5


Callum, libelli, coticulae, ungellae: cum piper liquamine lasere adponis.

Translation


Skin, Crackling, Spare Ribs and Trotters: Serve with pepper, stock and laser.

Modern Redaction

Ingredients:

4 belly pork slices (or 12 spare ribs)

For the Sauce:
1 tsp freshly-ground black pepper
1/4 tsp asafoetida
300ml pork stock (or any light stock)
1 tbsp liquamen (fish sauce)
2 tsp cornflour (wheat starch would originally have been used), to thicken

Method:

Arrange the belly pork slices or spare ribs in a roasting dish. Place in an oven pre-heated to 200°C and cook for about 35 minutes, or until done through (and the skin is crisp on the belly pork).

In the meantime, combine the black pepper, asafoetida, stock and liquamen in a pan. Bring to a boil then whisk the cornflour with 2 tbsp water to a smooth slurry. Whisk this mixture into the sauce, reduce to a simmer and cook, stirring frequently, until thickened.

When done, arrange the roasted pork on a serving plate and pour over the sauce. Serve immediately.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.