Original recipe
Take a saddle (…), 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
(taken from “Compendium Ferculorum” by Stanislaw Czarniecki (published 1682) edited by Jaroslaw Dumanikowski (2014) )
difficulty: medium
prep. time: 6 hrs
cook time: 45 min
serves: 4
things you need:
- 500g loin of pork (as one piece) or other meet
- 1 bottle cider vinegar
- 1 bottle white wine vinegar
- 2 spoons honey
- 1packet almonds (peeled)
- 1small packet raisins
- 1/2 packet saffron
- 1 lemon
- Salt, pepper, cinnamon
Here’s how
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
6 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
Check with a skewer if the meat is ready. Serve straight away using the souse it was cooked in as a side/ decoration
NOTE: please note this is my interpretation of the original recipe. (K. Bialek, August 2015)