Pickled Pork, Boil
Ingredients
Directions
Prepare
If the pork is very salty, soak it in water for 2 hours before cooking.
Place the pork in a saucepan and cover it with cold water.
Cook
Gradually bring the water to a boil, then reduce to a gentle simmer.
Cook until the pork is tender, about 1.5 hours for a 2 lb piece and over 2 hours for a 4 lb piece.
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
What each ingredient does
- Pickled pork
- Is the main ingredient, cooked until tender in simmering water.
The step that matters
Bringing the water to a boil gradually, then simmering. Starting in cold water and heating slowly, then holding a gentle simmer, lets the meat cook evenly and become tender without the outer layers toughening or breaking apart from rapid boiling.
“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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