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Ius in elixam anethatum crudum (Aniseed Marinade for Pork Delicacies)

Ius in elixam anethatum crudum (Aniseed Marinade for Pork Delicacies) is a traditional Ancient Roman recipe for a pork marinade with aniseed, mint, laser, mustard, dates and honey. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Aniseed Marinade for Pork Delicacies (Ius in elixam anethatum crudum).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

4

Rating:

Tags : Spice RecipesHerb RecipesPork RecipesAncient Roman Recipes

Original Recipe

<Ius> in elixam anethatum crudum (from Apicius' De Re Coquinaria) VII, vi, 13

<Ius> in elixam anethatum crudum: piper, anethi semen, mentam siccam, laseris radicem, suffundis acetum, adicies caryotam, mel, liquamen, sinapis modicum, defrito, oleo temperabis. et hoc in collari porcino.

Translation

Aniseed Marinade for Pork Delicacies: [Pound] pepper, aniseed, dried mint and laser root. Pour vinegar [over the spices]. Add dates, honey, stock and a little mustard. Blend with defrutum and olive oil. Use this also with neck of pork.

Modern Redaction

Ingredients:

500g cubed pork
1/2 tsp freshly-ground black pepper
1/2 tsp ground aniseed
1/2 tsp dried mint
generous pinch of asafoetida
1 tbsp cider vinegar or white wine vinegar
4 tbsp dates, finely chopped
1 tbsp honey
2 tbsp liquamen
450ml good meat stock
1 tsp mustard powder
100ml defritum
2 tsp olive oil

Method:

Pound together the black pepper, aniseed, mint and asafoetida in a mortar. Add the dates and mustard powder and pound until smooth then work in the vinegar, honey, liquamen, defrutum and olive oil. Turn into a bowl and whisk in the meat stock.

Add the meat and stir to mix then cover with clingfilm and set aside in the refrigerator to marinade for about 6 hours (or over night). When ready, remove the meat and cook (barbecuing is good). The remaining marinade can be strained, boiled to reduce and thickened with cornflour (cornstarch) to be served as a sauce.
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.