[Sca-cooks] Re; Ten pound pork loin roast

[Aruvqan]

Sounds good. Adding pork belly instead of bacon would probably be more 
period, I don't think the Romans did the whole cured bacon the way we 
think of it ... and the extra pork belly fat would make the current 
overly lean pig meat moister after cooking.


On 11/9/2016 3:38 PM, Glenn Gorsuch wrote:
> >From Martino:
>
> To Make Roman-Style kababs:
>
> Cut some meat into pieces the size of an egg, but do not sever them
> completely as they should stay joined to each other.  Take a little salt
> and pounded coriander or fennel seeds and spread them out over the meat,
> then leave them under a weight a while.  Cook them on a spit with a thin
> slice of bacon between each piece to keep them moist.
>
> My version:
>
> Take a pork loin , and cut into slices, but not all the way through.  I
> find that salt and crushed fennel are delicious here, and the small pieces
> of bacon really works.  If you have a slow fire, cook it on a spit next to
> the fire, otherwise, you may need to split the loin into shorter roasts,
> skewer it lengthwise with a wooden or metal skewer, and cook in an oven
> (325-350, on a baking sheet, turning every 15-20 minutes.  Check for
> doneness with a thermometer).  Easily portioned out, and it can hold
> reasonably well, especially if you take care to baste it with bacon
> drippings now and again in that low oven.
>
> Gwyn
>
>
>
>> Message: 1
>> Date: Tue, 8 Nov 2016 21:00:57 +0000
>> From: Arianwen <caer_mab at yahoo.com>
>> To: sca-cooks at lists.ansteorra.org
>> Subject: [Sca-cooks] Ten pound pork loin roast
>> Message-ID: <02DDDD3D-1CB5-4F09-B15E-D1D38F24E406 at yahoo.com>
>> Content-Type: text/plain;       charset=us-ascii
>>
>> I scored a lovely pork loin roast, about ten pounds for about twenty three
>> dollars.  I am doing travelers fare.
>>
>> So, how might you prepare it to get the most mileage?
>>
>>
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