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Salt Pork Cooked in Batter

Slices of salt pork are coated in a thick batter and fried in lard until golden.

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

Salt Pork Cooked in Batter

Ingredients

Directions

  1. Dip slices of salt pork in a batter made with 1 egg, 1 cup of sweet milk, and enough flour to achieve a thick consistency similar to griddle cake batter.

  2. Fry in hot lard 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. Pork + milktop 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. Pork + flourtop 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 batter so it coats the pork and holds together while frying.
Flour
Thickens the milk and egg into a batter that clings to the pork and forms a crust.
Sweet milk
Moistens the flour and egg into a smooth batter that cooks to a tender coating.
Lard
Conducts heat for frying and browns the batter to a golden crust.

The step that matters

Frying in hot lard. The lard must be hot enough to brown the batter quickly. If it is too cool, the coating soaks up fat and turns greasy before it sets and turns 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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