Skip to main content
Main

Pork, Pickled, Boiled

A boiled pickled pork dish prepared by soaking, simmering, and cooking the pork in cold water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Pork, Pickled, Boiled

Ingredients

Directions

Prepare

  1. If the pork is very salty, soak it in cold water for a few hours.

  2. Place the pork in a saucepan and cover it with cold water.

Cook

  1. Bring the water to a slow boil, skimming the surface carefully.

  2. Reduce the heat and let the pork simmer gently until cooked.

  3. Boil for about 30 minutes per pound once the water is boiling.

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

What each ingredient does

Pickled pork
Is the main ingredient, cured and salty, so it is cooked whole in water until tender.

The step that matters

Skimming the surface as the water comes to a boil. Foam and impurities rise to the surface as the water heats. Removing them keeps the cooking liquid clear and the pork tasting clean instead of greasy or bitter.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes