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Collared Pork

Collared Pork is a stuffed pork leg with herbs, spices, bread, butter, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Sage and marjoram match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 507 recipes. Both carry 2-hexenal, which smells green, leafy. The science ↓

Collared Pork

Ingredients

Directions

Prepare the bread

  1. Grate the stale bread.

  2. Soften the crust in water.

  3. Mix the softened crust with the grated bread crumbs.

Stuff and cook

  1. Combine the pork with sage, marjoram, basil, mace, cloves, nutmeg, pot-herbs, butter, eggs, salt, and black pepper.

  2. Stuff the mixture into the pork leg and secure it.

  3. Cook the pork until fully done.

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. Sage + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together507 recipes

    Shared aroma: 2-hexenal (green, leafy).

  2. Marjoram + basiltop 1% of all pairs
    Smell alikestrong
    Cooked together688 recipes

    Shared aroma: terpineol (pine, woody).

  3. Clove + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together8,686 recipes

    Shared aroma: estragole (anise, licorice).

  4. Marjoram + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together687 recipes

    Shared aroma: estragole (anise, licorice).

  5. Sage + basiltop 2% of all pairs
    Smell alikestrong
    Cooked together223 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Fresh pork leg
Forms the main body of the dish and carries the stuffing while it cooks.
Stale bread
Absorbs moisture and gives the stuffing a light, crumbly texture.
Butter
Adds fat and richness, keeping the stuffing moist as it cooks.
Eggs
Bind the stuffing so it holds together when sliced.
Powdered sage
Contributes a savoury, earthy aroma that suits rich pork.

The step that matters

Cook the pork until fully done. Pork must reach a safe internal temperature throughout the thick leg, and the stuffing is cooked along with it. Undercooking leaves the centre unsafe, while overcooking dries the meat.

Swap the mace

How well each one fits the dish's main ingredients (pork, sage, marjoram, basil, clove, nutmeg, bread):

  1. Thymefits better
  2. Winter savoryfits better
  3. Allspicefits better
  4. Macethe original

Fit is the average pairing score against pork, sage, marjoram, basil, clove, nutmeg, bread. 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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