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Salt Pork Fried in Batter

This dish consists of salt pork slices coated in a batter of eggs, flour, milk, and salt, then fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pork and milk are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,386 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Salt Pork Fried in Batter

Ingredients

Directions

Prepare

  1. Freshen the slices of salt pork.

Make the batter

  1. Beat together the eggs, flour, milk, and salt in a bowl until well combined.

  2. Dip the pork slices in the batter.

Fry

  1. Heat a frying pan and cook the battered pork until golden brown.

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 + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together4,386 recipes

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

  2. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  5. Pork + flourtop 27% of all pairs
    Smell alikelow
    Cooked together11,187 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Bind the batter and help it set and coat the pork as it cooks.
Flour
Thickens the batter so it clings to the pork and forms a crisp coating.
Milk
Loosens the batter to a smooth coating consistency and adds moisture.
Salt pork
Provides the fatty, savory meat that is coated and fried.

The step that matters

Cook the battered pork until golden brown. Frying over enough heat sets the egg and flour coating quickly and browns it. Too little heat lets the batter soak up oil and turn greasy and pale, while the coating may not set properly.

“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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