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Chine of Pork

A pork chine stuffed with pork filling, apple sauce, sage, eggs, breadcrumbs, salt, pepper, and allspice, then roasted or boiled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Sage and allspice match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 331 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Chine of Pork

Ingredients

Directions

Prepare

  1. Salt the chine for 60-70 hours before cooking.

  2. Score the skin deeply without cutting into the meat.

  3. Stuff the chine with pork stuffing.

Cook

  1. Roast gently over a clear fire for 20 minutes per pound.

  2. For boiling, brine the chine for 9-10 days, turning daily.

  3. Cover with water in a saucepan and boil slowly, skimming well.

Serve

  1. Serve garnished with small well-trimmed cauliflowers or greens.

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 + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together331 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Sage + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Pepper + allspicetop 5% of all pairs
    Smell alikestrong
    Cooked together6,395 recipes

    Shared aroma: estragole (anise, licorice).

  4. Apple + sagetop 10% of all pairs
    Smell alikemoderate
    Cooked together755 recipes

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

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

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

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

What each ingredient does

Pork stuffing
Fills the chine, adding savoury flavour and moisture as it cooks.
Eggs
Bind the stuffing and help hold its shape while cooking.
Bread crumbs
Absorb juices and give the stuffing body and a softer texture.
Apple sauce
Adds sweetness and acidity that balances the rich pork.

The step that matters

Scoring the skin without cutting the meat. Cutting into the meat lets juices escape and dries the joint. Shallow scoring of the fat and skin lets fat render and crisp while the meat stays moist.

Swap the apple

How well each one fits the dish's main ingredients (pork, sauce, sage, egg, bread, pepper, allspice):

  1. Lemonfits better
  2. Limefits better
  3. Figfits about as well
  4. Applethe original

Fit is the average pairing score against pork, sauce, sage, egg, bread, pepper, allspice. 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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