Feeding A Roman Centurion - Pork & Puls

Ingredients

• 2 lb Pork Shoulder (cut into bite‑size cubes)
• 1 tbsp Garum (or Asian Fish Sauce) (or 1 tsp salt as alternative)
• 2 cup Red or White Wine (dry wine, preferably a simple table wine)
• 1 tbsp Olive Oil (for searing)
• 1 small Leek (white part only, sliced thin)
• 1 bunch Fresh Dill (small bunch, roughly chopped)
• 3 tbsp Defrutum (Reduced Grape Must) (modern equivalent: reduced grape juice or balsamic reduction)
• 1 pinch Black Pepper (large pinch, freshly ground)
• 1 cup Farro (Whole Wheat Berries) (rinsed)
• 2 cup Water (for cooking farro)

Instructions

1. Rinse and Measure Farro

   Rinse 1 cup farro under cold water and set aside. Measure 2 cups water.

   Time: PT5M

2. Cook Farro

   Add farro and water to a large saucepan, bring to a boil over medium heat, then reduce to a simmer and cook for 15 minutes, stirring occasionally.

   Time: PT15M

   Temperature: medium

3. Prepare Pork

   While farro simmers, cut the pork into bite‑size cubes and season lightly with garum (or salt).

   Time: PT5M

4. Sear Pork

   Heat a large skillet over medium‑high heat, add olive oil, and sear the pork pieces until lightly browned on all sides, about 5 minutes.

   Time: PT5M

   Temperature: medium-high

5. Deglaze with Wine

   Remove pork and set aside. Add the 2 cups wine and the garum (or 1 tsp salt) to the hot pan, scraping up browned bits. Let simmer for 2 minutes.

   Time: PT2M

   Temperature: medium

6. Simmer Pork with Herbs

   Return pork to the pan, add the sliced white part of the leek and the chopped dill. Simmer gently for 5 minutes.

   Time: PT5M

   Temperature: medium

7. Add Defrutum and Finish Pork

   Stir in 3 tbsp defrutum (or balsamic reduction) and continue cooking until the pork is fully cooked through, about 5 more minutes.

   Time: PT5M

   Temperature: medium

8. Reserve Sauce

   Remove the cooked pork and keep warm. Measure 3/4 cup (≈175 ml) of the wine‑defrutum sauce and set aside for the farro.

   Time: PT1M

9. Finish Farro with Sauce

   Stir the reserved sauce into the simmering farro, cover, and continue cooking for another 15 minutes until the farro is soft and has absorbed the flavors.

   Time: PT15M

   Temperature: medium

10. Plate and Garnish

    Spoon the farro onto serving plates, top with the pork pieces, sprinkle a large pinch of black pepper, and garnish with the remaining cooked leek and fresh dill.

    Time: PT5M

Nutrition Facts

Calories

500

Protein

25 g

Carbohydrates

45 g

Fat

15 g

Fiber

5 g