Saddle (cut of pork)

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EXTRACT FROM “Compendium Ferculorum” by Stanislaw Czarniecki (published 1682) edited by Jaroslaw Dumanikowski (2014)

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Saddle with Honey Cake

 

Take a saddle being cut as above, soak it in beer vinegar and salt for six hours and, as the custom would have it,  being cooked in vinegar mixed with water and salt, take some honey cake, grated or rubbed through a sieve, pour in wine, vinegar, add sweetening, large raisins, roast almonds, pepper, saffron, cinnamon, and lemons. Bring to the boil and serve forth.

(found on Page 78)

difficulty: medium

prep. time: 6 hrs

cook time: 45 min

serves: 4

things you need:

  • 500g loin of pork (as one piece)
  • 1 bottle of cider vinegar
  • 1 bottle of white wine vinegar
  • 2 spoons of honey
  • 1 packet of almonds (peeled)
  • 1 small packet of raisins
  • 1/2 packet saffron
  • 1 lemon

Salt, pepper, cinnamon

Here’s how:

  1. Wash the meat and marinate in water with cider vinegar and handful of salt. Liquid has to cover pork. Cover the dish with a lid and leave for 6 hours(I have skipped honey cake completely.  Next two steps need to be done about an hour before starting cooking)
  2. Roast almonds
  3. Soak the raisins in hot water
  4. Transfer the pork from marinate into the pot. Pour in 1 pint of water (marinate can be used), white wine vinegar, honey, squeeze juice of one lemon, add raisins, almonds, saffron cinnamon and pepper
  5. Cover the dish and slowly cook it, always making sure the liquid doesn’t dry up. Half way trough flip the meat so it is fully covered in saffron
  6. Check with a skewer if the meat is ready. Serve straight away using the souse it was cooked in as a side/ decoration

 

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