Pork, Hand of
Ingredients
Directions
Cure
Salt the hand of pork for about 4 days.
If overly salty, soak it briefly before boiling.
Cook
Place the pork in a pot with cold water, skin side up.
Slowly bring the water to a boil, skimming off any foam.
Simmer gently for 30 minutes per pound until cooked through.
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
- Pork hand
- Provides the main meat, which firms and becomes tender during slow simmering.
- Coarse sea salt
- Cures the meat, drawing out moisture and seasoning it deeply over several days.
The step that matters
Soaking after salting. Salt cured for several days can become too salty. A brief soak before boiling draws out surface salt, while skimming foam keeps the broth clean. Simmering gently, rather than boiling hard, keeps the meat tender and prevents it from toughening.
“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.