Food: A Cultural Culinary History

Add in a pot oil, garum, wine, chopped scallions, cooked pork shoulder cut
into cubes. When all is cooked pound pepper, cumin, dried mint, dill, and
drizzle in honey, garum, raisin wine, vinegar, and a little pork broth, temper
it, then add pitted fresh apricots, let it simmer until they are cooked through.
Break up a tracta to thicken it, sprinkle with pepper and serve it up.