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Porcellum Liquaminatum (Suckling Pig in Sauce)
Porcellum Liquaminatum (Suckling Pig in Sauce) is a traditional Ancient Roman recipe for a classic dish of a whole suckling pig that's stuffed with a spiced mix of brain and eggs that's boiled and served with the sauce from it's own belly. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Suckling Pig in Sauce (Porcellum Liquaminatum).
prep time
20 minutes
cook time
190 minutes
Total Time:
210 minutes
Serves:
8-10
Rating: 
Tags : Sauce RecipesSpice RecipesPork RecipesAncient Roman Recipes
Original Recipe
Porcellum liquaminatum: de porcello eicis utriculum, ita ut aliquae pulpae in eo remaneant. teres piper, ligusticum, origanum, suffundes liquamen, adicies unum cerebellum, ova duo, misces in se. porcellum praeduratum imples, fiblabis, in sportella ferventi ollae summittis. cocto fiblas tolles, ut ius ex ipso manare possit. piper aspersum inferes.
Translation
Suckling Pig in Sauce: Remove the entrails from the belly of the pig, doing so so that some of the offal is left in. Pound pepper, lovage and oregano [in a mortar]. Pour over stock, add a cooked brain and two eggs and blend thoroughly. Take the pig and boil a little to harden the skin. Stuff [the pig], fasten with clamps and lower in a basket into a pan of briskly-boiling water. When done, remove the clamps to allow the juices to run out. Sprinkle with pepper and serve.
Modern Redaction
Ingredients:
1 whole suckling pig
offal from the pig (heart, kidneys, liver)
1/2 tsp freshly-ground black pepper
1 tsp
lovage seeds (or celery seeds)
1 tsp dried
oregano, crumbled
300ml pork or veal stock
1 pig's brain, cooked (or 400g tinned corned beef)
2 eggs, beaten
Method:
Clean and gut the piglet then take remove the liver, kidneys and heart. Slice the offal and set aside.
Combine the black pepper, lovage (or celery) seeds and oregano in a mortar. Pound together then work in the stock. Chop the brain and place in a bowl with the stock and spice mix. Add the eggs and stir to combine then work in the pieces of offal. Place the piglet in boiling water for 10 minutes to harden the skin. Drain then stuff the body cavity with the brain mixture and clamp the folds of skin closed to seal in the stuffing.
Place the piglet in a basket and lower into a pan of briskly-boiling water. Cook for about 180 minutes, or until very tender then remove from the water. Remove the clamps to open the belly and allow the sauce to pour out. Arrange the piglet on a serving dish, sprinkle with freshly-ground black pepper and serve with the 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.
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