Maiale Ubriaco

“Intoxicated Pork”

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

This amusing name comes, I suppose, from the fact that, in the process of cooking, the red wine in which the pork is being cooked naturally reduces considerably and the pork is said to have drunk it and is therefore intoxicated. The dish consists of loin of pork, well seasoned with salt and pepper, and browned in 1 or 2 tablespoons of oil in a deep frying pan, with several cloves of garlic and chopped parsley. A generous supply of red Chianti wine is then added, and the meat is simmered till the wine has reduced by half. To serve, put the meat on a hot dish and pour the sauce over it.