Chine of Pork
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Salt the pork neck with coarse sea salt for 60 to 70 hours before cooking.
Cook
Roast the pork neck in a preheated oven at 350°F (175°C) until cooked through.
Alternatively, boil the pork neck if preferred.
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
- The main meat, which becomes tender and juicy as its connective tissue softens during cooking.
- Coarse sea salt
- Seasons the meat deeply and, over a long resting period, alters its moisture and texture.
The step that matters
Salting the pork neck. Salt needs time to penetrate the meat evenly. Too short a period leaves the seasoning uneven, while the long salting period changes how the meat holds moisture, so following the timing carefully affects the final texture and seasoning.
“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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