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Porcellum Oxyzomum (Suckling Pig in Sour Sauce)

Porcellum Oxyzomum (Suckling Pig in Sour Sauce) is a traditional Ancient Roman recipe for a classic dish of suckling pig braised in a pepper, honey, onion, coriander, stock olive oil and water stock. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Suckling Pig in Sour Sauce (Porcellum Oxyzomum).

prep time

20 minutes

cook time

220 minutes

Total Time:

240 minutes

Serves:

8-12

Rating:

Tags : Sauce RecipesSpice RecipesHerb RecipesPork RecipesAncient Roman Recipes

Original Recipe

Porcellum Oxyzomum (from Vinidarius' Apici Excerpta) xxiv

Porcellum Oxyzomum: Porcellum accuratum ornabis et mittis in iuscellum sic conditum: adicies in mortario piper grana L, mellis quantum competat, cepas siccas III, coriandri viridis sive sicci modicum, liquaminis heminam, olei sextarium I, aquae heminam I, simul temperas in caccabulo. mittis in eo porcellum. dum bullire coeperit, saepius agitabis, ut spissum fiat. si aliquid minus iuris facere coeperit, tunc adicies heminam I aquae. sic percoque et sic porcellum inferes.

Translation

Suckling Pig in Sour Sauce: Clean and prepare the suckling pig and put in the following sauce: grind fifty peppercorns in a mortar. Add sufficient honey, three dried onions, coriander, which may be green or dried, 300ml of stock, 600ml of olive oil and 300ml of water. Blend these ingredients together and pour into a roasting tin and put [the suckling pig] into the sauce. When the sauce starts to boil, stir frequently so that it thickens. If the sauce begins to reduce too rapidly, add 300ml of water. Cook the pig thoroughly and serve.

Modern Redaction

Ingredients:

1 suckling pig, or 1 joint of pork

For the Sauce:
50 black peppercorns
60ml runny honey
3 onions, finely chopped
1 bunch of coriander, finely chopped
300ml pork stock
600ml olive oil
300ml water

Method:

Pound the peppercorns in a mortar. Add the onions and pound to a smooth paste then add the coriander stems and pound these until smooth. Work in the honey then turn into a bowl and whisk with the pork stock, olive oil and water. Pour the sauce into the base of a raising tin and place the pork on top.

Transfer to an oven pre-heated to 180°C and cook for about 3 hours, or until the pork is tender. Check the liquid about half-way through and add up to 300ml more liquid, if needed.

When the pork is very tender, remove from the pan and set aside to rest for 20 minutes. Strain the pan juices into a saucepan, bring to a simmer and cook for about 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.