Skip to main content
Main

Rolled Neck Op Pork

A pork neck rolled with a forcemeat of sage, bread crumbs, spices, and salt, then roasted slowly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Sage and allspice match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 331 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Rolled Neck Op Pork

Ingredients

Directions

Prepare

  1. Bone the neck of pork.

  2. Mix chopped sage, bread crumbs, coarse sea salt, black pepper, and allspice berries to make a forcemeat.

  3. Spread the forcemeat over the inside of the pork.

Roll and roast

  1. Roll the meat tightly.

  2. Roast the rolled pork slowly at a distance in the oven.

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 + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together331 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Sage + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Pepper + allspicetop 5% of all pairs
    Smell alikestrong
    Cooked together6,395 recipes

    Shared aroma: estragole (anise, licorice).

  4. Pork + sagetop 12% of all pairs
    Smell alikemoderate
    Cooked together2,527 recipes

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

  5. Pork + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together4,371 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

What each ingredient does

Neck of pork
Its fat and connective tissue keep the meat moist and tender during slow roasting.
Chopped sage
Adds a savoury, herbal aroma that flavours the forcemeat and the meat.
Bread crumbs
Soak up juices and bind the forcemeat so it stays in place inside the roll.
Allspice berries
Add a warm, aromatic spice note to the forcemeat.

The step that matters

Roll the meat tightly. A tight roll keeps the forcemeat inside and holds the joint's shape. A loose roll can open or let filling escape, and it cooks unevenly.

Swap the allspice

How well each one fits the dish's main ingredients (pork, sage, bread, pepper):

  1. Marjoramfits better
  2. Thymefits better
  3. Parsleyfits about as well
  4. Allspicethe original

Fit is the average pairing score against pork, sage, bread, pepper. 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.

You might also like

Brown BreadBrown Bread461 recipesPork CakePork Cake107 recipesRoast PorkRoast Pork82 recipesWhite BreadWhite Bread80 recipes