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Salt Pork, Country Style

Salt pork slices are floured and fried, then served with Lyonnaise potatoes and optional fried apples.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pork and potato are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 2,668 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Salt Pork, Country Style

Ingredients

Directions

Prepare the pork

  1. Cut the pork into 1-3 inch slices.

  2. Cover the slices with boiling water and drain, then wipe the pork with a cloth.

  3. Dip each slice in flour and place it in a hot frying pan.

Fry and serve

  1. Cook slowly until well browned, then turn and brown the other side.

  2. Drain on soft paper.

  3. Drain most of the water from the pan, add Lyonnaise potatoes, and brown.

  4. Serve hot.

  5. Optionally, slice, core, and fry apples in place of potatoes.

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 + potatotop 5% of all pairs
    Smell alikemoderate
    Cooked together2,668 recipes

    Shared aroma: sotolon (curry, maple).

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

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

  3. Potato + appletop 14% of all pairs
    Smell alikemoderate
    Cooked together603 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  4. Flour + potatotop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + appletop 22% of all pairs
    Smell alikemoderate
    Cooked together6,140 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Clear, fat pork
Provides the fat that renders into the pan and crisps the slices as they brown.
Flour
Dusts the slices so they brown more evenly and form a crisp surface.
Lyonnaise potatoes
Browns in the rendered pork fat, adding a crisp, savoury side.

The step that matters

Cook slowly until well browned. Low, steady heat lets the fat render out and the flour-dusted surface brown without burning. Rushing with high heat can scorch the coating while the pork stays underdone inside.

Swap the apple

The recipe marks apple as optional. How well each one fits the dish's main ingredients (pork, flour, potato):

  1. Raisinfits better
  2. Avocadofits better
  3. Coconutfits about as well
  4. Applethe original

Fit is the average pairing score against pork, flour, potato. 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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