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To Fry Pickle Pork

A fried pork dish coated in egg and flour after soaking in warm water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Egg and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

To Fry Pickle Pork

Ingredients

Directions

Prepare

  1. Slice the pork very thin and soak it in warm water for a few minutes.

  2. Beat the egg in a bowl.

Coat and fry

  1. Dip the soaked pork in the beaten egg.

  2. Roll the egg-coated pork in flour.

  3. Fry the pork in a pan until it is light brown.

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

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

Egg and flour barely smell alike, yet cooks put them together in 106,462 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

Pork
Forms the main body of the dish, cooked until tender and lightly browned.
Egg
Binds the flour coating to the pork so it sticks during frying.
Flour
Forms a dry outer layer that crisps and browns when fried.

The step that matters

Frying the coated pork. Frying until light brown is what sets the crisp coating; too low heat soaks in oil and makes it greasy, while the coating can burn if the heat is too high.

“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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