Second Roman Recipe, this time with less unusual ingredients. If you like sweet and sour pork, you're going to love this:
Pork and Apricot minutal
-500g pork shoulder
-300ml sweet white wine
-40ml olive oil
-2tbsp fish sauce (Vietnamese is good)
-2 medium onions
-0.5 tsp black or long pepper
-1tbsp Mosto Cotto or reduced grape juice
-2 tbsp wine vinegar
-80g soft dried apricots
>about 3 tbsp cornflour to thicken
Rub pork with olive oil and salt and score the skin finely. Roast in oven until well done, then dice small-ish.
Put wine, stock, olive oil, fish sauce and chopped onion into a pot and simmer until the onion is soft. Add diced pork and meat juices and simmer together a couple of minutes.
Roast cumin, pound together with pepper, and add along with dill, honey, mosto cotto, vinegar, and finely chopped apricots.
Cook together for a couple minutes, then mix cornflour with equal amount cold water, mix well, and pour in. Let simmer while you stir until thickened, then take off the heat.
The romans would've eaten it with flatbread, I recommend over Japanese-style sticky rice.