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Blade-eone of Pork

Broiled pork blade-end seasoned with salt, pepper, butter, and mustard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and mustard are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 15,430 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Blade-eone of Pork

Ingredients

Directions

  1. Broil the blade-end of pork until just done.

  2. Season with salt and pepper.

  3. Add a piece of butter and 1 teaspoon of mustard on top.

  4. Serve immediately, covered.

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

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

  2. Pork + mustardtop 11% of all pairs
    Smell alikemoderate
    Cooked together2,445 recipes

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

  3. Pork + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  4. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

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

  5. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Blade-end of pork
Is the main protein; broiling browns its surface while the inside cooks through.
Butter
Adds fat and moisture, carrying flavour over the meat as it melts.
Mustard
Adds sharp, acidic flavour that cuts through the richness of the pork and butter.

The step that matters

Broil until just done. Pork blade end is fatty and can dry out quickly under direct heat. Pulling it at the right point keeps it juicy, since overcooking squeezes out moisture and toughens the muscle fibres.

Swap the mustard

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

  1. Potatofits better
  2. Capsicumfits better
  3. Onionfits better
  4. Mustardthe original

Fit is the average pairing score against pork, pepper, butter. 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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