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Peas Soup and Pickled Pork

A soup of peas and vegetables served with pickled pork, diced toast, and dried mint.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pork and mint work together. They rank in the top 28% of all ingredient pairs, and cooks put them together in 353 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Peas Soup and Pickled Pork

Ingredients

Directions

Prepare

  1. Make the soup as directed.

  2. Strain the soup, but do not add salt.

  3. Wash and scrape the pickled pork.

  4. Add the pork to the strained soup.

Simmer

  1. Let the soup simmer for about 2 hours after adding the pork.

  2. Once the pork is tender, remove it to a dish.

  3. Rinse off the soup with 1 cup of hot water.

Serve

  1. Serve the soup in a tureen with the same vegetables as for pickled pork.

  2. Accompany with diced toast and dried mint in separate dishes.

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. Pork + minttop 28% of all pairs
    Smell alikelow
    Cooked together353 recipes

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

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

What each ingredient does

Pickled pork
Cured fat and salt season the broth and add richness as it cooks.

The step that matters

Simmer the pork gently until tender. Pork belly needs long, gentle simmering so its connective tissue softens. A hard boil toughens the meat and can make the soup cloudy and greasy.

“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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