Recipe by Chef Rachel Ponce
The original humble pie, Mylates of Pork, was a medieval concoction traditionally made with leftover pork and with other ingredients similar to that of a quiche. The spice blend used is truly inspiring. The versatility, light texture and seasonal ingredients of the dish make it a perfect choice to celebrate the arrival of spring. For a vegetarian alternative, substitute the pork with two extra eggs.
Preheat oven to 350 degrees F. In large skillet or Dutch oven, heat olive oil over medium heat. Add pork shoulder pieces to skillet and brown on all sides for about 5 minutes. Remove pork from skillet and set aside. Add to same skillet onion and garlic. Sauté until onion becomes translucent and fragrant.
Add oregano, thyme, paprika, salt and black pepper to skillet. Stir well to coat onions and garlic. Return pork to skillet, cover with water and cover top of skillet with foil. Place in oven for 90 minutes, until pork is fork-tender. Remove from oven, strain excess water and place pork and onions into bowl. Use two forks to shred pork. Set aside.
Heat oven to 375 degrees F. While pork cools, scramble eggs in bowl using whisk. Make powder fort blend by mixing all ingredients together. Add it, pine nuts and saffron to egg mixture. Pour mixture into frozen store-bought pie crust. Add cooled pork to top of egg mixture, allowing it to sink down. Make sure everything is evenly distributed. Bake 35−40 minutes, until egg is cooked through. Remove from oven and let cool until it reaches room temperature. Slice pie into 8 pieces and garnish with burrata sliced into quarters and prosciutto. If desired, sprinkle with lemon zest and serve warm.
