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Boiled Salt Pork

A dish of salt pork boiled in water until cooked.

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

Ingredients

Directions

Prepare

  1. Soak the salt pork overnight in cold water.

  2. Rinse the pork and place it in a pot with enough cold water to cover it.

Boil and serve

  1. Cover the pot and boil steadily until cooked, checking the quality and thickness of the pork.

  2. Remove the scum as it rises and turn the pork several times while boiling.

  3. Replenish with boiling water as needed to keep the pork covered.

  4. Once cooked, drain the pork and serve.

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

Salt pork
Provides the main meat and fat, which are softened and flavoured by long gentle boiling.

The step that matters

Keeping the pork fully covered while boiling. Parts of the pork exposed above the water can cook unevenly and dry out. Adding boiling water rather than cold keeps the simmer steady so the temperature does not drop and the meat cooks through evenly.

“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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