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Rolled Pork

A pork neck rolled and stuffed with sage, breadcrumbs, allspice, salt, pepper, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Rolled Pork

Ingredients

Directions

Prepare

  1. Bone the neck of pork.

  2. Prepare a forcemeat by mixing chopped sage, bread crumbs, allspice, salt, and pepper.

  3. Stuff the forcemeat into the meat and roll it up lightly.

Roast and serve

  1. Roast the rolled pork gently, starting at a distance from the fire.

  2. Baste with butter and flour a few minutes before serving.

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. Allspice + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together6,395 recipes

    Shared aroma: estragole (anise, licorice).

  4. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  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 neck
Forms the main meat, which is boned and rolled around the stuffing before roasting.
Chopped sage
Adds the dominant herb aroma to the forcemeat and the meat.
Bread crumbs
Bind the forcemeat and absorb juices, giving the stuffing a moist, cohesive texture.
Butter
Adds fat for basting, promoting richness and browning on the roasted surface.

The step that matters

Roast the rolled pork gently, starting at a distance from the fire. Gentle heat lets the thick, rolled joint cook through to the centre before the outside over-browns or dries. Starting farther from the heat gives a more even cook, and basting with butter adds fat for browning and moisture.

Swap the allspice

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

  1. Thymefits better
  2. Marjoramfits better
  3. Parsleyfits better
  4. Allspicethe original

Fit is the average pairing score against pork, sage, bread, pepper, butter. 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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