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Salt Pork Cooked in Batter

Battered slices of salt pork fried in lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Salt Pork Cooked in Batter

Ingredients

Directions

Make the batter

  1. In a bowl, combine 1 egg and 1 cup of sweet milk.

  2. Add enough flour to create a batter as thick as pancake batter.

Fry

  1. Dip the slices of salt pork into the batter.

  2. Heat lard in a pan over medium-high heat.

  3. Fry the battered pork slices until they are a rich brown.

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. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  5. Pork + flourtop 27% of all pairs
    Smell alikelow
    Cooked together11,187 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour 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

Egg
Binds the batter so it coats the pork and holds together while frying.
Flour
Thickens the milk and egg into a batter that clings to the pork and forms a crisp coating.
Sweet milk
Moistens the flour and egg into a smooth batter that adds tenderness and helps browning.
Lard
Conducts heat for frying and promotes browning of the battered coating.

The step that matters

Fry until a rich brown. The batter needs enough hot fat to set and brown properly. Browning comes from the Maillard reaction at the surface, so pale frying leaves the coating soft 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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