To Boil Pickled Pork
Ingredients
Directions
Prepare
Wash and scrape the pork.
Boil and serve
Place the pork in boiling water with the skin side up.
Boil for less than 1 hour for a 4 lb piece, or 3 hours for an 8 lb leg.
Ensure the pork is well cooked but avoid boiling too long to prevent it from becoming jelly.
Skim the pot regularly.
Serve with pease pudding and greens, or carrots, parsnips, and turnips if desired.
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
- Pickled pork
- Is the main ingredient, cooked whole by simmering in water until tender.
The step that matters
Avoid boiling too long. Prolonged boiling breaks down the collagen in the pork too far, so the meat becomes soft and jelly-like instead of tender and sliceable. Checking for doneness on time prevents this.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.