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Baked Chine

A pork neck baked with sweet potatoes, seasoned with coarse sea salt and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Baked Chine

Ingredients

Directions

Prepare

  1. Rub the neck chine with salt.

  2. Place it in a dripping pan with water.

  3. Arrange the cleaned sweet potatoes around the meat.

Bake and serve

  1. Cover tightly with a pan and bake until done.

  2. Serve all together on a platter.

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 neck chine
Provides the main meat, which becomes tender and juicy as it bakes slowly under cover.
Sweet potatoes
Cook in the pan juices, absorbing flavor and becoming soft and moist alongside the meat.

“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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