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Pork, Minced

A minced pork dish cooked with apples, onions, stock, vinegar, lemon, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Mustard and onion match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 9,259 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Pork, Minced

Ingredients

Directions

Prepare the pork

  1. Season the minced pork with pepper, salt, and dry mustard.

Make the sauce

  1. In a saucepan, combine the apples, butter, and chopped onions.

  2. Cook over medium heat until tender.

  3. Add stock or gravy and vinegar to the saucepan.

  4. If using flour, mix it smoothly with cold stock before adding.

  5. Boil the sauce for 5-6 minutes.

Finish and serve

  1. Stir in the minced pork and heat until hot.

  2. Add lemon juice and serve immediately, garnished with toasted sippets.

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. Mustard + oniontop 6% of all pairs
    Smell alikestrong
    Cooked together9,259 recipes

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

  2. Mustard + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Pepper + mustardtop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

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

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

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

  5. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

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

What each ingredient does

Apples
Break down into a soft, thick base that gives the sauce body and a sweet-tart flavour.
Butter
Adds richness and carries flavour while the apples and onions soften.
Onions
Soften during cooking and add savoury sweetness to the sauce.
Vinegar
Adds acidity that brightens the sauce and balances the sweetness of the apples.
Flour
Thickens the sauce when used in place of the brown thickening.
Roast pork
Provides the main meat, heated through in the finished sauce.

The step that matters

Mixing the flour with cold stock. Starch clumps if added dry or to hot liquid. Mixing it smoothly into cold stock first lets it disperse evenly so it thickens the sauce without lumps.

Swap the apple

How well each one fits the dish's main ingredients (pork, pepper, mustard, butter, onion, vinegar, flour):

  1. Avocadofits better
  2. Limefits better
  3. Mangofits better
  4. Applethe original

Fit is the average pairing score against pork, pepper, mustard, butter, onion, vinegar, flour. 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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