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Griskin, or Spare Rib of Pork, a LA Soubise

A pork spare rib cooked in a butter‑onion broth, finished with cream to make a soubise sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Griskin, or Spare Rib of Pork, a LA Soubise

Ingredients

Directions

Prepare

  1. Trim the griskin of pork.

  2. Season the pork with salt and pepper.

Brown and simmer

  1. Melt the butter in a pan.

  2. Sauté the onion until golden.

  3. Add the pork and brown on all sides.

  4. Pour in the broth and simmer for 1 hour.

Finish the sauce and serve

  1. Remove the pork from the pan.

  2. Add cream to the pan.

  3. Reduce the sauce.

  4. Slice the pork and serve with the sauce poured over.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Pork + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 recipes

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

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  4. Pork + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  5. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Pork spare rib (griskin)
Main meat; slow simmering in broth makes it tender.
Onion
Sautéed until golden, it adds sweetness and flavour to the sauce base.
Butter
Fat for the pan that carries flavour and helps the onion and pork brown.
Broth
Liquid for simmering that moistens the pork and forms the base of the sauce.
Cream
Adds richness and body to the sauce as it reduces.

The step that matters

Reduce the sauce. Once the cream is added, the sauce must be reduced until it thickens enough to coat the meat. Too little reduction leaves it thin and watery, while boiling too hard can cause cream to separate.

Swap the onion

How well each one fits the dish's main ingredients (pork, butter, pepper, cream):

  1. Potatofits better
  2. Capsicumfits about as well
  3. Onionthe original
  4. Spinachfits about as well

Fit is the average pairing score against pork, butter, pepper, cream. Candidates are from the same food group and used in at least 100 recipes.

“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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