Pork in a Bitter-Sweet Sauce
Rosto In Cistame
A recipe from the 16th century.
800g (1¾lb) Pork Joint
75g (3oz) Golden raisins
25g (1oz) Pine nuts
12 Dates
2 Egg yolks, hard boiled
2 Egg yolks (raw)
1 stalk Rosemary
75ml (3 floz) White vinegar
4 tbsp Balsamic vinegar
½ tsp Ginger
½ tsp Cumin powder
Salt
White pepper
Roast the pork with salt and rosemary.
Mince dates finely.
Mash the hard boiled egg yolks
Add wine and all other ingredients, except the pork and raw yolks, to a large saucepan.
Cook over medium heat for 20 minutes.
Cut meat into stripes, add to sauce add cook for a few minutes.
Beat egg yolks.
Add to meat a few seconds, then remove from the heat, toss quickly and serve.
Egg yolks must be creamy but not hard.
Serves 6.
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