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Roast Griskin of Pork

Roast pork joint with skin, dusted in flour, seasoned with powdered sage, served with apple sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sage and apple work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 755 recipes. Both carry 2-hexenal, which smells green, leafy. The science ↓

Roast Griskin of Pork

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat oven to 400°F (200°C).

  2. Baste pork joint well and dust with flour.

Roast

  1. Roast pork in oven, ensuring it is basted regularly.

  2. About 10 minutes before done, sprinkle powdered sage over meat.

Finish and serve

  1. Make gravy in drippings pan and strain over pork before serving.

  2. Serve with tureen of apple sauce.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sage + appletop 10% of all pairs
    Smell alikemoderate
    Cooked together755 recipes

    Shared aroma: 2-hexenal (green, leafy).

  2. Pork + sagetop 12% of all pairs
    Smell alikemoderate
    Cooked together2,527 recipes

    Shared aroma: 2-hexenal (green, leafy).

  3. Flour + sagetop 13% of all pairs
    Smell alikemoderate
    Cooked together2,115 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Pork + appletop 13% of all pairs
    Smell alikemoderate
    Cooked together1,581 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  5. Flour + saucetop 18% of all pairs
    Smell alikemoderate
    Cooked together8,078 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pork joint
Provides the main meat, and its fat and skin render and brown during roasting.
Flour
Dusted on the surface to help the skin and meat brown.
Powdered sage
Adds aroma and savoury herbal flavour to the meat.
Apple sauce
Its sweetness and acidity balance the richness of the roast pork.

The step that matters

Basting regularly during roasting. Regular basting keeps the surface moist and helps it brown evenly. Letting the meat dry out during roasting toughens the outer layer and reduces juiciness.

Swap the apple

How well each one fits the dish's main ingredients (pork, flour, sage, sauce):

  1. Avocadofits better
  2. Raisinfits better
  3. Lemonfits better
  4. Applethe original

Fit is the average pairing score against pork, flour, sage, sauce. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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