Tuesday, October 26, 2010

Jus porro frigidum in porcellum elixum

Last night, I prepared Cold Sauce for Pork, Apicius 8.7.15 from Cooking Apicius by Sally Grainger. 

2 t caraway seeds
60g pine kernels (I substituted sunflower seeds)
1t dill
1/2t oregano
2T vinegar
1 T garum
2 T date syrup (I mashed up the Dulcia Domesica I had left over)
2 T honey
40g whole grain mustard (I used actual mustard seed)
generous ground black pepper

Roast and grind the seeds in mortar and pestle until uniform paste texture achieved. Mix in thicker liquids (dates, honey), then the thin liquids, (vinegar, garum.)
Mixture makes a paste- rub all over pork loin, and bake @ 425F for 17 minutes. 

The sauce prior to being put on pork
The Final product
I made this to take over to a friend's place to watch the Cowboys lose (again). We served it with chili & beans, and Strawberry Nerds. Everyone smelled the spice rub prior to cooking, and exclaimed that it smelled very strong. We were glad that we were also making chili, in case Apicius had led me wrong. I used the paste I made from the recipe above, and it made enough to cover the entire 1.1lb pork loin in a 1/4" thick coating of the sauce. The pork tenderloin I bought already had been marinated with an Asian marinade, which I thought would nicely complement the garum in the recipe. The sauce ended up being very heavily mustard, which went quite well with the pork. Most whole grain mustards tend to make a good sauce for pork dishes. It was delicious! The honey and dates gave this a sweet taste, while the mustard was tangy. Cooking the tenderloin at 425 made the paste a sort of crust surrounding the pork, which was flaky and tasty. The fish sauce taste mostly baked out of the recipe, or was unnoticeable. The sweetness from the honey and dates did much to mask the bitter taste of defeat that the Cowboys endured, but it went well with the tanginess of the mustard. Everyone said that they'd gladly eat it again.  
~Consul Spartacurtus~

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