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Pork and Lainib

Roasted pork joint served with brown gravy and optional apple, tomato, or sauce Robert.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Pork and Lainib

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Order the pork joint in advance and remove the skin.

  2. Trim the joint neatly and cover the fat with buttered paper.

Roast

  1. Roast in a clear fire or a hot oven at 400°F (200°C).

  2. Baste liberally during cooking.

  3. Half an hour before it's done, remove the paper and dredge the meat lightly with flour.

  4. Baste until the meat is brightly browned.

Serve

  1. Serve with brown gravy and your choice of sauce.

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 + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Pork + appletop 13% of all pairs
    Smell alikemoderate
    Cooked together1,581 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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

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

  4. Butter + appletop 14% of all pairs
    Smell alikemoderate
    Cooked together8,706 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Flour + appletop 22% of all pairs
    Smell alikemoderate
    Cooked together6,140 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Pork joint
Provides the main meat, whose fat bastes and flavours the roast as it cooks.
Butter
Buttered paper protects the fat and adds richness while the joint roasts.
Flour
Dusted on the meat near the end, it helps the surface brown and crisp.

The step that matters

Removing the paper and browning the meat. Removing the paper half an hour before the end lets the surface dry and brown; basting then builds colour. Leaving the paper on too long keeps the meat pale.

Swap the apple

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

  1. Raisinfits better
  2. Avocadofits about as well
  3. Coconutfits about as well
  4. Applethe original

Fit is the average pairing score against pork, butter, flour. 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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