Pork, Pickled, to Boil
Ingredients
Directions
Prepare
If the pork is very salty, soak it in water for 2 hours before cooking.
Place the pork in a saucepan and cover it with cold water.
Cook
Gradually bring the water to a boil, then gently simmer until the pork is tender.
Cook a 2 lb piece for 1.5 hours and a 4 lb piece for just over 2 hours.
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
What each ingredient does
- Pork
- Is the main ingredient; simmering in water turns its connective tissue tender.
The step that matters
Gradually bring the water to a boil, then gently simmer. Starting in cold water and heating slowly lets the meat cook evenly and stay tender. A hard boil toughens muscle fibres and can make the meat dry and stringy.
“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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