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Salt Pork Fried in Batter

Fried salt pork coated in a flour and milk batter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Salt Pork Fried in Batter

Ingredients

Directions

Prepare the pork

  1. Cut salt pork into ¼‑inch thick slices and remove the rind.

  2. Pour boiling water over the pork and let it stand for 10 minutes.

  3. Drain the water and fry the pork in pork fat until brown on both sides.

Make the batter

  1. In a bowl, mix flour and milk gradually.

  2. Add the beaten egg and salt to the mixture.

Batter and fry

  1. Dip the fried pork in the batter.

  2. Fry the battered pork again in pork fat with drippings or lard.

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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + eggtop 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).

Flour and milk 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

Flour
Forms the batter's structure and coating once cooked.
Egg
Binds the batter and helps it set firmly around the pork.
Milk
Adds moisture to the batter and helps it coat evenly.
Salt pork
Provides the main savoury flavour and fat for frying.

The step that matters

Frying the battered pork again. The batter needs enough hot fat to crisp and brown quickly; cooler fat lets it soak up grease and turn soggy.

“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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