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Pork, Chine Of, Boiled

A boiled pork chine served with boiled cauliflowers or Brussels sprouts.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pork and cauliflower work together. They rank in the top 18% of all ingredient pairs, and cooks put them together in 116 recipes. Both carry 3-ethylphenol, which smells must. The science ↓

Pork, Chine Of, Boiled

Ingredients

Directions

Cure

  1. Soak the chine of pork in common brine, turning it every day for 10 days.

  2. Wash the pork to remove the brine and drain it.

Boil and serve

  1. Place the pork in a saucepan and cover it with cold water.

  2. Bring the water to a boil, then skim the surface carefully.

  3. Reduce the heat and let the pork simmer gently until fully cooked.

  4. Cook for 30 minutes per pound from the time the water boils.

  5. Garnish with small boiled cauliflowers or Brussels sprouts before serving.

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 + cauliflowertop 18% of all pairs
    Smell alikemoderate
    Cooked together116 recipes

    Shared aroma: 3-ethylphenol (must).

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

What each ingredient does

Chine of pork
Is the main cut that is cured, then simmered until tender and fully cooked.
Common brine
Cures the pork over 10 days, seasoning it and firming the meat.

The step that matters

Skimming the surface after the water boils. Foam and fat rise as the water heats and can cloud the broth and cling to the meat. Skimming early keeps the liquid clear and the pork clean-tasting.

“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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