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Chine of Pork

A roasted pork with pork stuffing, sage and onion stuffing, served with apple sauce and cauliflowers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Apple and sage work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 755 recipes. Both carry 2-hexenal, which smells green, leafy. The science ↓

Chine of Pork

Ingredients

Directions

Prepare

  1. Salt the chine of pork for about sixty minutes.

  2. Dry the pork well.

  3. Score the skin deeply.

  4. Stuff the chine with pork stuffing.

  5. Put sage and onion stuffing under the skin.

  6. Secure the stuffing with a small skewer.

Roast

  1. Place the pork before a clear brisk fire.

  2. Arrange a dripping pan under the pork.

  3. Baste the pork with its own fat while roasting.

  4. Roast the pork for twenty minutes per pound.

Serve

  1. Serve the pork with apple sauce.

  2. Serve small trimmed cauliflowers.

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. Apple + sagetop 10% of all pairs
    Smell alikemoderate
    Cooked together755 recipes

    Shared aroma: 2-hexenal (green, leafy).

  2. Pork + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 recipes

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

  3. Pork + sagetop 12% of all pairs
    Smell alikemoderate
    Cooked together2,527 recipes

    Shared aroma: 2-hexenal (green, leafy).

  4. Sage + oniontop 12% of all pairs
    Smell alikemoderate
    Cooked together3,628 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Pork + appletop 13% of all pairs
    Smell alikemoderate
    Cooked together1,581 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

Pork
Main meat; its own fat bastes the roast and keeps it moist.
Pork stuffing
Fills the chine, adding savoury flavour and moisture to the meat.
Sage and onion stuffing
Sits under the skin, adding aroma and flavour as the pork roasts.
Apple sauce
Adds acidity and sweetness to balance the rich, fatty pork.

The step that matters

Dry the pork well. A dry skin lets fat render and the surface brown and crisp. Moisture on the skin steams it, leaving it soft and pale instead of crackling.

Swap the apple

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

  1. Avocadofits better
  2. Lemonfits about as well
  3. Applethe original
  4. Coconutfits about as well

Fit is the average pairing score against pork, sauce, butter, sage, onion. 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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