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Porcellum Coriandratum (Suckling Pig with Coriander Sauce)

Porcellum Coriandratum (Suckling Pig with Coriander Sauce) is a traditional Ancient Roman recipe for a classic dish of roast suckling pig served with a green coriander and anise sauce in a honey, wine, stock, oil, vinegar and wine base. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Suckling Pig with Coriander Sauce (Porcellum Coriandratum).

prep time

20 minutes

cook time

200 minutes

Total Time:

220 minutes

Serves:

8-10

Rating:

Tags : Sauce RecipesHerb RecipesPork RecipesAncient Roman Recipes

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Original Recipe

Porcellum Coriandratum (from Vinidarius' Apici Excerpta) xx

Porcellum Coriandratum: Assas porcellum diligenter, facies mortarium sic, in quo teres piper, anethum, origanum, coriandrum viride, admisces mel, vinum, liquamen, oleum, acetum, defritum. haec omnia calefacta perfundes et aspargis uvam passam, nucleos pineos et cepam concisam et sic inferes.

Translation

Suckling Pig with Coriander Sauce: Roast the suckling pig thoroughly. In a mortar, grind pepper, anise, oregano, fresh coriander and blend with honey, wine, liquamen, oil, vinegar and defrutum. Heat everything together and pour [over the roast suckling pig]. Sprinkle with raisins, pine nuts and chopped onion then serve.

Modern Redaction

Ingredients:

1 suckling pig, or 1 joint of pork, roasted (for how to roast, see the roasting guide entry for pork)

For the Sauce:
1/2 tsp freshly-ground black pepper
1/8 tsp ground aniseed
4 tbsp fresh oregano leaves
1/2 bunch coriander, chopped
2 tbs honey
100ml red wine
200ml pork or chicken stock
2 tbsp liquamen (fish sauce)
1 tbs olive oil
1 tbsp red wine vinegar
60ml defrutum

For the Garnish:
4 tbsp seedless raisins
4 tbsp pine nuts, toasted
1.2 small onion, thinly sliced and fried until crisp

Method:

Cook the meat according to the roasting guide entry for pork.

For the sauce, pound together the black pepper and aniseed in a mortar. Add the oregano leaves and coriander then pound until smooth. Mix in the honey and red wine then turn into a pan and mix in the stock, liquamen, olive oil, vinegar and defrutum. Bring to a simmer then take off the heat and pour over the pork about 30 minutes before it's due to be ready. Continue cooking the pork, basting frequently with the sauce.

When the pork is ready, set aside to rest, covered, for 20 minutes. Strain the pan juices into a saucepan, bring to a simmer and cook until thickened. Serve the meat garnished with raisins, pine nuts and crisp onion pieces and accompany with the sauce.


Find more recipes from Vinidarius' Apici Excerpta on this site's page dedicated to the Vinidarius Excerpts from Apicius with Translations.