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I've found an interesting attempt at reconstruction of this dish. The author of the ''[http://pass-the-garum.blogspot.com/2012/10/pork-and-fruit-minutal.html Pass the Garum]'' blog, devoted to cooking according to ancient Roman recipes, hints that you can replace liquamen, or Roman fish sauce, with store-bought Thai ''nam pla'' mixed with reduced white-grape juice; and instead of tracta, or Roman flatbread, you can use cornstarch as an equally good thickener.
And here's a Polish recipe for "Jesuit bigos" from a manuscript cookbook written at the court of princes Radziwiłł at the end of the 18th 17th century:
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