"The belly rules the mind."--Spanish Proverb

Drunken Pig (Maiale Ubrriacco) Recipe

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This recipe for Drunken Pig (Maiale Ubrriacco), by , is from The Maniatty Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maniatty's
Added: Friday, November 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 boned pork loin, 3 to 4 lbs.
2 T. olive oil
3 to 4 cloves of garlic, finely chopped
4 to 5 sprigs fresh chopped parsley
salt and pepper
1 to 2 qts. Burgandy or Chianti

Directions:
Directions:
Slightly brown garlic in oil in large Dutch oven. Remove garlic with slotted spoon. Salt and pepper and brown pork in oil on all sides. Remove pork; add 3 c. of wine to oil still in pan. Replace pork on rack in pan. Steam lightly covered for 2 to 3 hours, until pork is well done. It will be necessary to add wine to pan every 15 to 20 minutes during cooking. Watch closely, as pan must not go dry. Remove pork and boil down remaining wine sauce until thickened, or add a rue or gravy thickner. Serve meat on hot platter and pour sauce over.

Personal Notes:
Personal Notes:
Steve and Jill serve this with mashed potatoes.

 

 

 

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