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Blade-hone of Pork

A roasted pork blade seasoned with butter, mustard, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Mustard and pepper are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 15,430 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Blade-hone of Pork

Ingredients

Directions

Prepare

  1. Rub butter over the pork blade and flour it.

  2. Place the pork blade in a dish with melted butter and mustard.

  3. Season the pork blade with pepper and coarse sea salt before roasting.

Broil and serve

  1. Broil until just done, then season with more pepper and salt.

  2. Add a piece of butter and a teaspoon of mustard before serving.

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. Mustard + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

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

  2. Pork + mustardtop 11% of all pairs
    Smell alikemoderate
    Cooked together2,445 recipes

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

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

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

  4. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

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

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Pork blade
Forms the main meat and provides the substance of the dish, which is cooked until just done.
Butter
Adds fat that carries flavour and keeps the surface moist and lightly browned.
Mustard
Adds a sharp, tangy flavour that balances the rich fat of the pork and butter.

The step that matters

Broil until just done. Pork blade is lean enough to dry out quickly under intense heat. Removing it as soon as it is cooked through keeps the meat juicy, because proteins tighten and squeeze out moisture when overcooked.

Swap the mustard

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

  1. Potatofits better
  2. Capsicumfits better
  3. Onionfits better
  4. Mustardthe original

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