ComaryeOrigin: English Period: Medieval |
Original RecipeCormarye (from A Forme of Cury)Take Colyandre, Caraway ſmale gronden, Powdor of Pep2 and garlec ygronde ī rede wyne, medle alle þiſ togȳd and ſalt it, take loyn9 of Pork rawe and fle of the ſkyn, and pryk it wel with a knyf and lay it in the ſawſe, roaſt þ9 what þu wilt, et kepe þat þt fallith þ9fro ī the roſting and ſeeþ it in a poſſynet with faire broth, et sūe it forth wihþ þe rooſt anoon. 
Modern RedactionIngredients:
750g roasting joint of pork, trimmed of skin and fat Method:PreparationPlace all the spices (including salt) in a pestle and grind them coarsely with the mortar. Add the red wine to this and mix together well. Taking a fine-bladed knife pierce the pork all over a large number of times and place the pork in the bottom of a roasting dish. Pour the wine and spice mixture over the pork and allow to mariande for at least an hour. Come back every ten minutes or so and spoon any excess liquid back over the meat. Pre-heat an oven to 220°C and roast the pork (and the marinating liquid) for ten minutes at this temperature. Reduce the heat to 190°C and cook at this temperature until done. For rare/medium meat you can estimate cooking time at 40mins/kg + 30mins (so that for a 750g piece cooking time would be 1 hour). Cook longer if you like your meat more well done. Every 20 minutes baste the roast with the juices in the roasting tray. When the meat is done set aside to rest for five minutes. Place the roasting tin on the hob, add 100ml of stock and bring to the boil. Scrape the bottom of the pan with a spoon and add the remaining stock. Strain this through a sieve into a saucepan and heat until reduced to about a third of its original volume. Carve the meat and serve with the gravy. |
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