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Boiled Corned Pork

A leg of corned pork boiled for three hours, served with drawn butter sauce and capers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sauce and capers work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 678 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Boiled Corned Pork

Ingredients

Directions

Prepare

  1. Wash the leg of corned pork thoroughly.

  2. Place the pork in a large pot and cover with plenty of cold water.

Cook

  1. Bring to a boil over high heat.

  2. Reduce heat and simmer for 3 hours.

Serve

  1. Serve with drawn butter sauce and capers.

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. Sauce + caperstop 11% of all pairs
    Smell alikemoderate
    Cooked together678 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Pork + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Butter + caperstop 16% of all pairs
    Smell alikemoderate
    Cooked together1,637 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Pork + caperstop 22% of all pairs
    Smell alikemoderate
    Cooked together289 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Corned pork leg
Provides the main meat, which becomes tender through long, gentle simmering.
Drawn butter sauce
Adds richness and fat that complements the lean, salty meat.

The step that matters

Reduce heat and simmer gently. A rolling boil toughens meat proteins and can make the pork dry and stringy. A gentle simmer lets connective tissue break down slowly, giving a tender result.

“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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