Skip to main content
Main

Pork, Rechauffe of

A baked pork dish coated with a mixture of herbs, breadcrumbs, onion, and apple.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Pork and onion are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,214 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Pork, Rechauffe of

Oven, in the book's wordsA brisk oven

Ingredients

Directions

The book says “a brisk oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Cut the crackling and most of the fat off the pork.

  2. Mix minced herbs, bread crumbs, salt, pepper, onion, and apple in a bowl.

  3. Blend the mixture with the beaten eggs.

  4. Press the mixture firmly over the meat.

Bake and serve

  1. Bake in a brisk oven at 400°F (200°C) for twenty minutes.

  2. Serve with tomato sauce.

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

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

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

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

  3. Pork + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together4,371 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  4. Pork + appletop 13% of all pairs
    Smell alikemoderate
    Cooked together1,581 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Remains of a loin of pork
Provides the cooked meat that the stuffing-style topping is pressed onto and served with.
Bread crumbs
Absorb moisture and bind the mixture so it holds together on the meat.
Beaten eggs
Bind the mixture and set during baking to hold the topping in place.
Apple
Adds moisture and mild sweetness to the topping.

The step that matters

Pressing the mixture firmly over the meat. Firm pressing helps the topping adhere to the meat and stay in one layer while it bakes. Loose packing can let it fall off or dry out unevenly in the oven.

Swap the apple

How well each one fits the dish's main ingredients (pork, bread, pepper, onion, egg):

  1. Avocadofits better
  2. Lemonfits better
  3. Plumfits about as well
  4. Applethe original

Fit is the average pairing score against pork, bread, pepper, onion, egg. 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.

You might also like

Brown BreadBrown Bread461 recipesPork CakePork Cake107 recipesRoast PorkRoast Pork82 recipesWhite BreadWhite Bread80 recipes