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Leg of Pork with Pease Pudding

A traditional English dish of boiled leg of pork served with a pea pudding.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Pork and peas are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 1,589 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Leg of Pork with Pease Pudding

Ingredients

Directions

Cook the pork and peas

  1. Boil the salted leg of pork until cooked through.

  2. Wash the peas thoroughly.

  3. Tie the peas in a cloth, leaving room for swelling.

  4. Boil the tied peas with the pork until tender.

Make the pease pudding

  1. Mash the peas.

  2. Season the mashed peas with coarse sea salt.

  3. Tie the mashed peas in the cloth again.

  4. Finish boiling.

  5. Carefully turn out the pudding without breaking it.

Serve

  1. Score the top of the pork.

  2. Serve the pork on a plate.

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 + peastop 15% of all pairs
    Smell alikemoderate
    Cooked together1,589 recipes

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

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

What each ingredient does

Leg of pork
Provides the main meat, which cooks through during the long boil.
Peas
Soften and break down into a thick, mashable pudding when boiled.

The step that matters

Tie the peas loosely in the cloth. Dried peas swell considerably as they absorb water. Leaving room in the cloth lets them expand without bursting it, which would spill the peas into the pot and spoil the pudding's shape.

“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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