Believe or not, but archeologists could define more precisely the daily diet of the ancient Romans through digging not only in houses but also in toilets, sewers, cesspits, and rubbish dumps.
Much of what people left on their plates was disposed off in latrines and trash holes. There the Mount Vesuvius, which has erupted in 79 AD, covered with ashes all the waste of the people of Pompeii and Herculaneum, preserving everything below as it was.
The excavated remains of Herculaneum, Pompeii, and its neighborhood of Porta Stabia discovered interesting findings – heaps of animal bones rolled everywhere with a prevailing abundance of pig bones. Pork, obviously, was the most popular meat consumed by Romans.
It was not reserved only for the table of the richest, though. Average Roman citizens also indulged in different pork dishes and today we have inherited more than fifty Roman ways of cooking pork as well as at least six kinds of pork sausages. The ancient recipes show that all parts of the pig were eaten with the breasts, uteruses, and even ears considered as delicacies.
Nevertheless, the meat as commodity came at a price not easily affordable for everyone. So, Romans learned to cook and serve pork in meals that demand a smaller amount of meat. Hence, in almost daily basis people could taste pork under the form of sausages or just small cuts and bites.
The present recipe is an example of exactly such a dish. In ancient Rome, pork bites were quickly prepared in a pan and were garnished with boiled vegetables or eaten with bread.
For 4 servings
800g / 28 oz pork tenderloin
1l / 34 fl oz water
100g / 3.5 oz fine salt
2 tbsp cumin
120 ml / 1/2 cup olive oil
1. Add the salt and the cumin in a bowl
2. Pour in the water and stir until the salt is dissolved
3. Trim the meat to remove the fat and sinew
4. Cut the tenderloin into small pieces
5. Arrange the meat bites in a food container
6. Pour over the broth of water, salt, and cumin
7. Cover and leave in the fridge for 1 hour
8. After 1 hour take the bites out and pour out the broth
9. Wash the meat thoroughly under running water for 3-5 min
10. Preheat the olive oil and cook the meat in it for about 30-35 min until it gets golden color (See below *Val’s tips)
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For us, that was the easiest ancient recipe we have ever tried. What’s more, it was a quite pleasant culinary experience. Cut into tiny bites, the meat stayed tender and succulent. The cumin and the salt have created fine taste filter over the pork, so after cooking it did not need to be seasoned. It was completely delicious as it was! Nice green salad and a glass of wine were all we needed to add for completing our gastronomic travel back in time. And it was great!
*Val’s tips: While cooking, water will get out of the meat. Don’t pour it out; let it in the pan until evaporates. That will give the pork bites tenderness.