Feeding A Roman Centurion - Pork & Puls
Feeding A Roman Centurion - Pork & Puls is a medium Roman recipe that serves 4. 500 calories per serving. Recipe by Tasting History with Max Miller on YouTube.
Prep: 15 min | Cook: 45 min | Total: 1 hr 15 min
Cost: $43.88 total, $10.97 per serving
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
Rinse and Measure Farro
Rinse 1 cup farro under cold water and set aside. Measure 2 cups water.
Time: PT5M
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
Prepare Pork
While farro simmers, cut the pork into bite‑size cubes and season lightly with garum (or salt).
Time: PT5M
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
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
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
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
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
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
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
Dietary info: Contains pork, Contains gluten (farro), Can be made dairy‑free, Low‑sugar
Allergens: Fish (if garum or fish sauce is used), Sulfites (wine)
Ingredient Substitutions
- Instead of Garum (or Asian Fish Sauce): Soy sauce, salt
- Instead of Olive Oil: vegetable oil
- Instead of Leek: shallot, onion
- Instead of Fresh Dill: parsley
- Instead of Defrutum (Reduced Grape Must): balsamic reduction, pomegranate molasses
- Instead of Farro (Whole Wheat Berries): barley, spelt
Equipment Needed
- Cutting Board
- Chef's Knife
- Large Saucepan
- Large Skillet or Frying Pan
- Measuring Cups
- Measuring Spoons
- Wooden Spoon or Spatula
- Ladle
- Serving Plate
- Small Bowl for Sauce
Critical Steps — Do Not Skip
- Searing the pork to develop flavor
- Deglazing the pan with wine and garum
- Cooking the pork until fully done with defrutum
- Incorporating the wine‑defrutum sauce into the farro for final absorption
Chef Tips from the Video
- Use a dry, crisp white wine for a brighter sauce; a fuller red adds richer depth.
- A splash of aged balsamic vinegar at the end brightens the defrutum’s sweetness.
- Toast the farro briefly before adding water for a nuttier flavor.
Troubleshooting
Farro is still chewy after the final cooking stage
Add a little more water or broth and continue simmering until tender.
Sauce is too thin
Reduce the reserved sauce in a small pan over medium heat until it thickens, or add a teaspoon of cornstarch slurry.
Pork turns out dry
Do not over‑cook; keep the simmer gentle and remove pork as soon as it is no longer pink.
Storage
Refrigerator: Store in an airtight container for 3‑4 days.
Freezer: Freeze in a freezer‑safe container for up to 2 months.
Room temperature: Do not keep at room temperature beyond 2 hours.
Make-Ahead Tips
- Cook the farro a day ahead and reheat with a splash of water.
- The wine‑defrutum sauce can be reduced further and stored in the fridge for up to 3 days.
- Pork can be cooked fully, cooled, and reheated gently before serving.
Frequently Asked Questions
What is the cultural significance and history of Pork with Wine Sauce and Farro Pulse in Roman cuisine?
The dish reflects the privileged diet of Roman centurions, who could access fresh pork, wine, and exotic condiments like garum and defrutum, unlike ordinary legionaries who ate mostly salted pork and grain. Served in a private tent, it showcases the social hierarchy of the Roman army and the culinary sophistication of officer households.
What are the traditional regional variations of pork with wine sauce and farro pulse within ancient Roman cuisine?
In Italy, the sauce might use red wine and local herbs such as rosemary, while in Roman Britain officers added locally available leeks and dill. Some recipes used honey‑sweetened defrutum, whereas others preferred a more acidic reduction of grape must.
How was pork with wine sauce and farro pulse traditionally served in a Roman centurion’s tent?
The farro pulse would be placed in a shallow serving bowl, topped with the braised pork pieces, and finished with a sprinkle of black pepper, fresh dill, and thinly sliced leek for texture. It was eaten with a wooden spoon or hands, accompanied by a goblet of wine.
During which Roman celebrations or occasions would a pork and farro dish be served?
Centurions often served such a dish during feast days, military promotions, or after successful campaigns to display wealth. It also appeared at religious feasts where defrutum was used for sacrificial libations.
What makes pork with wine sauce and farro pulse special in Roman cuisine compared to common soldier rations?
The combination of fresh pork, wine‑based sauce, and the sweet‑sour defrutum sauce was a luxury unavailable to rank‑and‑file soldiers, whose diet relied on salted pork, hard cheese, and coarse wheat porridge. The dish demonstrates the culinary gap between officers and common troops.
What are the most common mistakes to avoid when making pork with wine sauce and farro pulse?
Over‑searing the pork until it burns, over‑cooking the farro so it becomes mushy, and using too much garum which can make the sauce overly salty. Also, adding the sauce too early can cause the farro to become soggy.
Why does this recipe use defrutum (reduced grape must) instead of regular honey or sugar?
Defrutum provides a complex sweet‑sour flavor that was authentic to Roman cooking, balancing the acidity of wine and the saltiness of garum. It also thickens the sauce without adding a cloying sweetness that plain sugar would create.
Can I make pork with wine sauce and farro pulse ahead of time and how should I store it?
Yes. Cook the farro and sauce separately, store each in airtight containers in the refrigerator for up to 4 days, and reheat gently on the stove, adding a splash of water if needed. Keep the pork warm or reheat briefly before serving.
What texture and appearance should I look for when the pork is done?
The pork should be tender, no longer pink inside, and coated with a glossy, slightly thickened wine‑defrutum glaze. The farro should be soft yet retain a slight bite, with the sauce giving it a light amber sheen.
What does the YouTube channel Tasting History with Max Miller specialize in?
The YouTube channel Tasting History with Max Miller specializes in recreating historically documented recipes from ancient cultures, explaining the archaeological and textual evidence behind each dish, and exploring the culinary life of past societies.
How does the YouTube channel Tasting History with Max Miller's approach to Roman cooking differ from other historical cooking channels?
Max Miller combines rigorous scholarly research—citing primary sources like De Kquinaria—with hands‑on cooking demonstrations, focusing on authenticity while adapting ingredients for modern kitchens. Other channels may prioritize visual appeal over historical accuracy, whereas Tasting History emphasizes the cultural context of each recipe.
Last updated: August 24, 2026
