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Fried Salt Pork

Thin slices of pickled pork are fried, coated in a batter of egg, flour, and milk, then fried again until light brown.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 Salt Pork

Ingredients

Directions

Prepare

  1. Fry the thin slices of pickled pork lightly in a pan.

  2. In a bowl, mix the egg, flour, and milk to create a batter.

Batter and fry

  1. Immerse the fried pork in the batter until completely covered.

  2. Fry the battered pork in the pan until it turns light 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. Flour + milktop 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).

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 main savoury, salty flavour of the dish.
Egg
Binds the batter so it coats the pork and holds together in the pan.
Flour
Forms the body of the batter and helps it cling to the pork.
Milk
Thins the flour and egg into a pourable batter that browns in the pan.

The step that matters

Fry the battered pork until light brown. Frying over moderate heat lets the batter set and turn golden through browning. Too little heat leaves it pale and greasy, while too much heat can scorch the outside before the coating is set.

“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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