Skip to main content
Main

Fried Salt Pork

Thin slices of salt pork are fried until brown, seasoned with pepper, and optionally coated with bread crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Pork and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 4,371 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Fried Salt Pork

Ingredients

Directions

Prepare

  1. Cut the salt pork into thin slices.

  2. Soak the slices in cold water for at least one hour, then drain and dry them.

  3. Dip the pork in grated bread crumbs or rolled cracker before frying.

Fry and serve

  1. Heat a frying pan until very hot and dry.

  2. Grease the pan.

  3. Fry the pork slices until brown on both sides.

  4. Season with pepper.

  5. Serve.

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 + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together4,371 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  2. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

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

  3. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Salt pork
Provides the fat and meaty flavour that renders and browns in the pan.
Grated bread crumbs or rolled cracker
Forms a crisp, browned coating on the outside of the slices.

The step that matters

Soak and dry the slices before frying. Soaking draws out some of the salt so the pork is not overly salty, and thorough drying lets the slices brown and crisp rather than steam in the pan.

“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.

You might also like

Brown BreadBrown Bread461 recipesPork CakePork Cake107 recipesRoast PorkRoast Pork82 recipesWhite BreadWhite Bread80 recipes