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Boiled Pork

A pork roast with a bone, stuffed with seasoned veal forcemeat, boiled, then served with parsley and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pork and veal are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,930 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Boiled Pork

Ingredients

Directions

Prepare

  1. Remove the bone from the pork and fill the cavity with seasoned veal forcemeat.

  2. Tie the pork in a cloth and place it in boiling water.

Cook and serve

  1. Simmer gently for two hours.

  2. Remove the cloth, cover with parsley and butter, and serve.

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 + vealtop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  2. Pork + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Parsley + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  4. Veal + parsleytop 17% of all pairs
    Smell alikelow
    Cooked together4,766 recipes

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

  5. Pork + parsleytop 19% of all pairs
    Smell alikemoderate
    Cooked together7,804 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

Pork
Forms the main body of the dish and provides the meat that cooks through during simmering.
Veal forcemeat
Fills the cavity, adding a soft, moist stuffing that cooks inside the pork.
Butter
Adds richness and a glossy coating over the finished meat.

Swap the parsley

How well each one fits the dish's main ingredients (pork, veal, butter):

  1. Sagefits better
  2. Thymefits about as well
  3. Parsleythe original
  4. Marjoramfits about as well

Fit is the average pairing score against pork, veal, butter. 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.

More boiled pork recipes

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