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Frying Pork

A dish of pork pieces coated in a batter of egg, sour milk, and flour, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and pork 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 ↓

Frying Pork

Ingredients

Directions

Make the batter

  1. Beat the egg in a bowl.

  2. Add the sour milk and enough flour to make a batter.

Fry the pork

  1. Prepare and fry the pork as usual.

  2. Dip the pork pieces in the batter until coated.

  3. Return the battered pork to the hot fat and fry until golden 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. Milk + porktop 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. Flour + porktop 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 flour and sour milk into a cohesive batter that clings to the pork.
Sour milk
Adds moisture and mild acidity, giving the batter a tender texture and tangy flavour.
All-purpose flour
Provides the structure of the batter, forming a coating that crisps when fried.
Pork
Main ingredient, cooked through in the hot fat while the coating browns.

The step that matters

Return the battered pork to the hot fat. Hot fat sets the batter quickly, forming a crisp golden crust. If the fat is not hot enough, the coating soaks up oil, turns greasy and can slide off.

“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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