Stewed Chine
Ingredients
Directions
Rub the chine well with coarse sea salt.
Place it in a pan and add 1 pint of water.
Fill the pan with nicely washed sweet potatoes, unpeeled.
Cover the pan tightly and bake until done.
Serve with the sweet potatoes and a little gravy from the pan.
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
What each ingredient does
- Chine
- Main meat; its fat and connective tissue enrich the cooking liquid and keep the meat moist.
- Sweet potatoes
- Soften as they cook and add sweetness that balances the savoury pork and pan gravy.
The step that matters
Cover the pan tightly and bake until done.. A tight cover traps steam so the meat cooks gently in its own liquid, which breaks down connective tissue and keeps it tender. If the lid leaks, the liquid evaporates and the meat can dry out and toughen.
“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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