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Pork Fried in Batter, or Egged and Bread-crumbed

Thin slices of pork or bacon coated in batter or egg and breadcrumbs, fried in lard and served on toast or fried mush.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pork and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 4,371 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Pork Fried in Batter, or Egged and Bread-crumbed

Ingredients

Directions

Prepare and fry

  1. Roll thin slices of bacon or pork in fritter batter or dip in egg and coat with bread crumbs.

  2. Fry in boiling lard until golden brown.

Serve

  1. Serve on toast or fried mush, or as a garnish for beefsteak or fried chicken.

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 + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together4,371 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Pork + eggtop 30% of all pairs
    Smell alikemoderate
    Cooked together10,387 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Thin slices of bacon or fat pork
Provides the meat and fat that flavour the fritter and render during frying.
Fritter batter or eggs
Forms a coating that holds the crumbs and sets into a crisp, golden shell.
Bread crumbs
Adds a crunchy outer layer that browns well in hot fat.
Boiling lard
Conducts heat quickly to brown and crisp the coating while cooking the pork.

The step that matters

Frying in boiling lard until golden brown. The lard must be hot enough to set the batter or egg quickly. If the fat is too cool, the coating absorbs oil and turns greasy and soggy instead of crisp and golden.

“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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