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To Fry Salt Pork

A dish of salt pork fried after soaking in milk and coating with cornmeal.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

To Fry Salt Pork

Ingredients

Directions

Prepare

  1. Soak the salt pork in milk for 2 to 3 hours.

  2. Remove the pork from the milk and roll it in Indian meal.

Cook

  1. Fry the coated 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).

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

What each ingredient does

Salt pork
Provides the main savory fat and flavor of the dish.
Milk
Softens and mellows the salt pork while it soaks, reducing excess saltiness.
Indian meal (cornmeal)
Forms a crisp, golden coating that browns during frying.

The step that matters

Fry the coated pork until golden brown. Frying at a steady heat browns the cornmeal coating into a crisp crust while the pork cooks through. Too low a heat makes the coating greasy and soft, and too high a heat can scorch it before the pork is done.

“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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