Pork ragout with apricots (Minutal ex praecoquis)

Submitted by enr on 22 May 2009
800 g pork shoulder
3 tbsp olive oil
2 small onions, chopped
250 ml red wine
4 tbsp garum or Asian fish soy sauce
500 g Dried apricots
by 1/2 tsp black pepper and cumin
1 tbsp dill, chopped
2 tbsp mint, finely
2 tbsp honey
2 tbsp wine vinegar
Pork ragout with apricots (Minutal ex praecoquis)
Photo added on
Photo author
Cut the meat into cubes and fry in olive oil. Add the onion and fry together. Repay with wine and savory sauce. Stews one hour. Pour a apricots, pepper, cumin, dill, mint, honey and vinegar and boil for another 10-15 minutes. When serving sprinkle with pepper. * Original Marcus Gavius ​​Apicius: Put the pot in olive oil, wine and garum, add them cooked pork shoulder, cut into cubes. When it is all boiled, crushed in a mortar pepper, cumin, dried mint and dill, pour honey and garum, pour pasum (sweet thickened must), a little vinegar, and pour the broth of pork and mix. Pour this over the meat in the pot. Put apricots, pitted. Leave everything to the boil and boil until cooked. Thicken the sauce with dough choppy crumbs. Sprinkle with pepper and serve.
0 users
22 May 2009
Mark Gavin Marcus Gavius ​​Apicius