Roast pork in cumin sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Pork (roasting joint) |
| ½ | teaspoon | Ground pepper |
| 1 | teaspoon | Celery seed (or lovage) |
| ½ | teaspoon | Cumin |
| ¼ | teaspoon | Fennel |
| 1 | teaspoon | White wine vinegar |
| 1 | pinch | Caraway |
| ¼ | cup | Pine nuts or almonds chopped |
| 1 | teaspoon | Cumin |
| ¼ | cup | Dates, chopped |
| 1 | tablespoon | Honey |
| 1½ | cup | Prok or beef stock |
| ⅛ | teaspoon | Ground mustard |
| 2 | teaspoons | Olive oil |
| Ground pepper | ||
Directions
FOR SAUCE
Sprinkle cumin over the pork and roast, uncovered, in a 325 F oven for 2½ hours.
For the sauce, in a mortar, grind pepper, celery seed, cumin and fennel. Combine with vinegar, and add caraway, nuts, chopped dates, honey, stock seasoned with mustard, and olive oil. Bring this sauce to a boil, add raosting pan juices, and simmer for 20 minutes.
Thicken with flour and serve with a sprinlking of pepper.
Source - The Roman Cookery of Apicius