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Pork, Pickled, Boiled

Boiled pickled pork prepared by soaking, simmering, and cooking until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Pork, Pickled, Boiled

Ingredients

Directions

Prepare

  1. If the pork is very salty, soak it in cold water for 1 hour before cooking.

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

Boil the pork

  1. Bring the water to a boil slowly, skimming the liquid carefully.

  2. Reduce the heat and let the pork simmer gently until cooked through.

  3. As a general rule, boil for 30 minutes per pound once the water is boiling.

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

What each ingredient does

Pork (pickled)
Cured meat that supplies the main flavour, and its salt is what the soaking step is meant to reduce.

The step that matters

Bring the water to a boil slowly, skimming the liquid carefully. Starting the pork in cold water and heating it gradually lets the meat cook evenly and keeps the liquid clearer. Skimming removes foam and impurities that would otherwise cloud the broth and affect its flavour.

“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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