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Broiled Corned Pork

Broiled slices of corned pork served with a butter, pepper, salt, mustard, and vinegar sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Mustard and vinegar are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 14,067 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Broiled Corned Pork

Ingredients

Directions

  1. Broil the slices of corned pork quickly.

  2. In a bowl, mix together the butter, pepper, coarse sea salt, mixed mustard, and vinegar.

  3. Pour the mixture over the broiled pork.

  4. Serve hot for breakfast.

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. Mustard + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

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

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

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

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

  5. Pepper + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Corned pork
Forms the main body of the dish, and quick broiling browns its surface.
Butter
Adds fat and richness, carrying flavour over the pork.
Mixed mustard
Adds sharp, tangy flavour that cuts through the richness of the pork and butter.
Vinegar
Adds acidity that brightens the sauce and balances the fat.

The step that matters

Broil the pork quickly. Short, high heat browns the surface while keeping the slices tender inside. Longer cooking dries out the thin pork and toughens it.

Swap the mustard

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

  1. Capsicumfits better
  2. Potatofits about as well
  3. Mustardthe original
  4. Onionfits about as well

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