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Fried Pickled Pork

A dish of sliced pickled pork fried until crisp, served with a milk gravy and boiled potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pork and milk are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,386 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Fried Pickled Pork

Ingredients

Directions

Prepare the pork

  1. Cut pickled pork into thin slices.

  2. Pour boiling water over the slices and let stand for 30 minutes.

  3. Drain the slices, roll them in flour, and fry until crisp and light brown.

  4. Remove to a platter.

Make the gravy

  1. Pour off some grease from the skillet, then stir in 2 tablespoons of flour while hot.

  2. Add 1 pint of milk, season with salt and pepper, and let boil.

Serve

  1. Pour the gravy into a dish and serve with boiled potatoes.

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 + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together4,386 recipes

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

  2. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  4. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Pickled pork
Provides the savory, salty meat that is fried until crisp.
Flour
Coats the pork for browning and thickens the gravy with the skillet grease.
Milk
Forms the liquid base of the gravy, giving it body and creaminess.
Skillet grease
Carries flavor from the fried pork and helps brown the flour for the gravy.

The step that matters

Stirring flour into the hot grease. Flour must be cooked briefly in the fat before liquid is added; this toasts the starch and prevents lumps and a raw floury taste in the gravy.

“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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