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Pork, Pickled, to Boil

Boiled pickled pork prepared by simmering salted pork in water until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Pork, Pickled, to Boil

Ingredients

Directions

Prepare

  1. If the pork is very salty, soak it in water for 2 hours before cooking.

  2. Place the pork in a saucepan and cover it with cold water.

Cook

  1. Gradually bring the water to a boil, then reduce the heat and simmer until the pork is tender.

  2. Cook for at least 1.5 hours for a 2 lb piece, or a little over 2 hours for a 4 lb piece.

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

What each ingredient does

Pork
Long simmering in water breaks down connective tissue, making the meat tender and moist.

The step that matters

Bring the water to a boil gradually. Starting the pork in cold water and heating it slowly lets the meat cook evenly and keeps the outside from toughening before the inside is tender.

“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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