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Porcellum Lasaratum (Suckling Pig Seasoned with Laser)

Porcellum Lasaratum (Suckling Pig Seasoned with Laser) is a traditional Ancient Roman recipe for a classic dish of roast pork or suckling pig that's finished in a spiced sauce with vinegar, pine nuts, dates, honey, vinegar, mustard and laser (asafoetida). The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Suckling Pig Seasoned with Laser (Porcellum Lasaratum).

prep time

20 minutes

cook time

190 minutes

Total Time:

210 minutes

Serves:

6-10

Rating:

Tags : Sauce RecipesSpice RecipesPork RecipesAncient Roman Recipes

Original Recipe

Porcellum Lasaratum (from Vinidarius' Apici Excerpta) xxv

Porcellum Lasaratum: Teres in mortario piper, ligusticum, careum, misces cyminum paululum, lasar vivum, lasaris radicem, suffundis acetum, addis nucleos pineos, caryotam, mel, acetum, liquamen, sinape factum. oleum omnia temperas et perfundis.

Translation

Suckling Pig Seasoned with Laser: In a mortar pound pepper, lovage and caraway then mix with a pinch of cumin, fresh laser and laser root. Moisten with vinegar, add pine nuts, dates, honey, vinegar, liquamen and prepared mustard. Blend all [the ingredients] with olive oil and pour [over the suckling pig].

Modern Redaction

Ingredients:

1 suckling pig, or 1 joint of pork, roasted or braised to cook

For the Sauce:
1/2 tsp freshly-ground black pepper
1 tsp lovage (or celery) seeds
1/2 tsp caraway seeds
1/4 tsp cumin seeds
1/8 tsp asafoetida
1 tbsp white wine vinegar
4 tbsp pine nuts
4 tbsp dates, chopped
2 tbsp runny honey
2 tbsp liquamen
350ml pork or beef stock
1 tsp prepared mustard

Method:

Roast or braise the pork. When almost cooked, prepare the sauce.

Pound together the black pepper, lovage (or celery) seeds, caraway seeds, cumin seeds and asafoetida in a mortar. Moisten with the vinegar then add the pine nuts and dates and pound to a smooth paste. Work in the liquamen and some of the stock then turn into a bowl and whisk in the honey, remaining stock and mustard.

Pour over the roasting meat and continue cooking for 20 minutes, basting frequently. Remove the meat from the pan, cover with foil and set aside to rest for 20 minutes. Stain the pan juices into a saucepan, bring to a simmer and cook for 20 minutes, or until thickened

Carve the pork and serve accompanied by the sauce.

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