Stew pork with leek and quinces

Submitted by enr on 15 Oct 2010
1.5 kg pork leg (skin and can)
700 ml dry white wine
7-8 leeks
3 quinces
200 g honey
3 carrots
1 head garlic
150 ml olive oil
1/2 connection mint and parsley
1 bunch fresh coriander or 2 tbsp pickled
1 tsp ground cumin, black pepper, salt, 1 bay leaf
piece of celery root
Stew pork with leek and quinces
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In a saucepan, combine the wine and pork meat, cut into chunks. Bring to a boil, reduce and simmer until the meat is tender. Fry in olive oil chopped carrots, garlic cloves sliced ​​and chopped celery. Add the cleaned, peeled and cut into pieces quince and leeks. Leave to cook. Add honey and spices. Acidified with the strained sauce in which the meat is boiled. In ceramic casseroles put pork and vegetables, stir gently. Leave to cook at 150 C for about an hour - hour and a half. Serve sprinkled with pepper. * The recipe is original, I added only carrots and garlic. Spices are typically used in ancient Rome. Only missing herb Laserpitium, which since the time of Plato is hard to find. Replaced with Asafoetida - etc. food of the gods, which is processed in a special way to reduce strong and unpleasant odor. * The recipe is Mark Gavin Marcus Gavius ​​Apicius - gourmet and cookbook author in antiquity. He lived in the first century AD The technology of primary preparation of meat is different, but completely traditional ancient Rome. Instead of salt is added a concentrated fish broth. The taste of the stew is sour-sweet, like quince add density and fruity notes.
1 user
15 Oct 2010
De re coquinzria - by Apicius translation Walter M.Hil /1936g./


Very, very tasty recipe!In winter often we prepare, quince naryaznam necessarily slices, not little pieces!

sounds very tasty ... As told Nelly (korneliq) - are known to indulge these Romans:-) Marcus Gavius ​​Apicius recipes were all interesting and worth to be published and cooked. Garum (fish sauce, which falsified) is replaced successfully with Asian fish sauce.