Skip to main content
Main

Chine of Pork, Roasted

A roasted pork chine seasoned with sage, onions, salt, pepper, olive oil, herbs, and sliced onions.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Sage and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,388 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Chine of Pork, Roasted

Ingredients

Directions

Prepare

  1. Stuff the chine with sage and onions.

  2. Roast for 20 minutes per pound.

  3. Sprinkle with salt and pepper.

  4. Add a bunch of herbs and sliced onions.

  5. Let it soak for 24 hours before roasting.

Roast

  1. Score the fat for crackling.

  2. Roast before a quick fire.

  3. Baste the meat with the oil it soaked in.

Serve

  1. Serve with apple sauce separately.

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

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

  2. Onion + olivetop 8% of all pairs
    Smell alikemoderate
    Cooked together29,779 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Sage + olivetop 10% of all pairs
    Smell alikestrong
    Cooked together1,138 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Pork + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 recipes

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

  5. Pork + olivetop 11% of all pairs
    Smell alikemoderate
    Cooked together6,716 recipes

    Shared aroma: 2-undecenal (sweet).

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

What each ingredient does

Chine of pork
Forms the main cut; its fat and meat become the dish's body and flavour.
Sage
Adds a savoury, aromatic herb flavour that infuses the stuffing and meat.
Onions
Add sweetness and moisture to the stuffing and as the cooking base.
Olive oil
Carries flavour during soaking and basting, helping the surface brown and stay moist.

The step that matters

Score the fat and roast before a quick fire. Scoring lets the fat render evenly, and high heat drives off moisture from the skin so it blisters and crisps rather than turning soft and chewy.

Swap the onion

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

  1. Capsicumfits better
  2. Tomatofits better
  3. Potatofits better
  4. Onionthe original

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

Pork CakePork Cake107 recipesRoast PorkRoast Pork82 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes