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Pork Sautap

A pork salad with a mayonnaise-based dressing, served chilled on lettuce leaves.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Celery and mustard are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 4,169 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Pork Sautap

Ingredients

Directions

Prepare the salad

  1. Chop cold lean pork into dice.

  2. Add ⅓ as much chopped celery and 1 tart apple cut into small pieces.

Make the dressing

  1. Beat 2 eggs, 1 teaspoon salt, dash of pepper, 1 tablespoon sugar, 1 teaspoon mustard, and 1 teaspoon corn starch together to make mayonnaise dressing.

  2. Add 1 cup milk and ¼ cup vinegar, then add butter the size of a small egg.

  3. Put on stove and stir constantly until thickened.

  4. Chill.

  5. Do not use mayonnaise while hot.

Serve

  1. Serve on lettuce leaves.

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. Celery + mustardtop 2% of all pairs
    Smell alikemoderate
    Cooked together4,169 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Celery + corntop 9% of all pairs
    Smell alikemoderate
    Cooked together920 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

  4. Pepper + mustardtop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Pork + corntop 9% of all pairs
    Smell alikemoderate
    Cooked together1,069 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Eggs
Thicken the dressing as they set when heated, giving it body.
Corn starch
Thickens the dressing when heated, helping it cling to the salad.
Vinegar
Adds acidity that sharpens the flavour and balances the sweetness and richness.
Butter
Adds fat for a smoother, richer dressing texture.
Cold lean pork
Forms the main body of the salad.

The step that matters

Stir constantly until thickened on the stove. Egg proteins and starch need steady heat and stirring to thicken evenly. If the mixture overheats or is left unstirred, the eggs can scramble and form lumps, so the dressing turns grainy instead of smooth.

Swap the apple

How well each one fits the dish's main ingredients (pork, celery, egg, pepper, sugar, mustard, corn):

  1. Lemonfits better
  2. Limefits better
  3. Avocadofits better
  4. Applethe original

Fit is the average pairing score against pork, celery, egg, pepper, sugar, mustard, corn. 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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