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Salt Pork Fried in Batter

A fried salt pork coated in a thin batter of egg, milk, flour, and coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pork and milk are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,386 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Salt Pork Fried in Batter

Ingredients

Directions

Prepare

  1. Prepare the salt pork as for plain fried salt pork.

Make the batter

  1. Beat the egg until light.

  2. Add the milk and flour to the egg, stirring until smooth to make a thin batter.

  3. Add a little coarse sea salt to the batter.

Batter and fry

  1. Dip the fried pork into the batter.

  2. Quickly return the battered pork to the hot drippings and turn as soon as it browns.

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. Pork + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together4,386 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  2. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Pork + flourtop 27% of all pairs
    Smell alikelow
    Cooked together11,187 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Egg
Binds the batter and helps it set into a light coating around the pork.
Flour
Provides the structure that thickens the batter and holds it on the pork.
Milk
Thins the batter so it coats the pork evenly and adds moisture.

The step that matters

Returning the battered pork to the hot drippings. The batter sets and browns quickly in hot fat. If the pork stays too long, the coating can burn before the pork is cooked, and if the fat is not hot enough, the batter absorbs grease and turns heavy.

“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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