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Pease Soup and Pickled Pork

A hearty soup made from boiled pickled pork and water, optionally flavored with curry powder, celery, carrots, turnips, and Scotch barley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Celery and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Pease Soup and Pickled Pork

Ingredients

Directions

Prepare

  1. If the pork has been salted for more than 2 days, soak it in water overnight.

Cook the soup

  1. In a large pot, combine the pork and water; bring to a gentle boil.

  2. Simmer for 2 hours.

  3. Add the pork and cook gently for another 1.5 to 2 hours until tender.

Finish and serve

  1. Wash the cooked pork in hot water, then cut it into bite-sized pieces.

  2. Serve the pork in the soup with optional accompaniments like curry powder or vegetables.

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. Celery + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + barleytop 2% of all pairs
    Smell alikestrong
    Cooked together629 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Celery + turniptop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Carrot + barleytop 6% of all pairs
    Smell alikestrong
    Cooked together784 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Pickled pork
Supplies savory, salty meat flavor, and its fat and collagen enrich the broth and give body.

The step that matters

Soaking the pork if it has been salted for more than 2 days. Long salt curing leaves the meat very salty. Soaking lets salt move out of the pork into the water by diffusion, so the finished soup is not overly salty.

Swap the celery

The recipe marks celery as optional. How well each one fits the dish's main ingredients (pork, carrot, turnip, barley):

  1. Celerythe original
  2. Thymefits about as well
  3. Marjoramfits about as well
  4. Parsleyfits about as well

Fit is the average pairing score against pork, carrot, turnip, barley. 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.

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