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Leg of Pork with Pease Pudding

A dish of boiled leg of pork served with a pea pudding made from boiled peas mashed and seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Pork and peas are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 1,589 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Leg of Pork with Pease Pudding

Ingredients

Directions

Cook the pork

  1. Boil the salted leg of pork until cooked through.

  2. Score the top of the pork and serve it on a plate.

Make the pease pudding

  1. Wash the peas thoroughly and tie them in a cloth, leaving room for swelling.

  2. Boil the tied peas with the pork until tender.

  3. Mash the peas and season with coarse sea salt.

  4. Tie the mashed peas in the cloth again and finish boiling.

  5. Carefully turn out the pudding without breaking it.

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. Pork + peastop 15% of all pairs
    Smell alikemoderate
    Cooked together1,589 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Peas
Break down into a soft mash that sets into a firm, sliceable pudding.
Pork
Provides the main meat, and its salting seasons the dish as it cooks.
Coarse sea salt
Seasons the mashed peas, adding savoury flavour to the pudding.

The step that matters

Leaving room for swelling when tying the peas. Dried peas absorb water and expand as they cook. If the cloth is tied too tightly, it can burst or split, so the pudding must have space to swell.

“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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