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Grilled Salt Pork

Grilled salt pork is thin slices of pork side, grilled and frequently rinsed in cold water, served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Grilled Salt Pork

Ingredients

Directions

Prepare

  1. Take thin slices of the thick part of side pork, ensuring they are clear white and streaked with lean.

Grill

  1. Hold each slice on a toasting fork before a brisk fire to grill.

  2. Immerse the slices frequently in cold water while cooking to remove excess fat and make them more delicate.

  3. Place each cooked slice in a warm covered pan.

Serve

  1. Serve hot once all slices are cooked.

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

Side pork
Its fat renders during grilling, flavouring the slices and giving them their savoury character.
Cold water
Immersing the slices in it draws out excess fat and leaves the meat more tender and delicate.

The step that matters

Immerse the slices frequently in cold water while cooking. Fat melts and drips out as the pork grills, so keeping the slices wet with cold water helps rinse off excess fat and keeps the meat from drying or toughening. Cooking too long without this can leave the slices greasy or hard.

“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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