Fielded Pork
Ingredients
Directions
Cure
Salt the pork with a mixture of saltpetre and common salt for 2-3 days.
Wash the pork in cold water and dry it with a cloth.
Cook
Place the pork in a pot with plenty of water and the herbs.
Bring to a boil slowly, skim the surface, then reduce to a gentle simmer.
Cook for 20-25 minutes per pound until done.
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
- Pork (in the method)
- Provides the meat that is cured and then cooked until tender.
- Saltpetre
- Cures the meat and helps it keep its pink colour during curing.
- Common salt
- Draws out moisture and seasons the pork during the curing period.
The step that matters
Bring to a boil slowly, then reduce to a gentle simmer. Heating gently and skimming foam keeps the broth clear and the meat tender. A hard boil toughens muscle fibres and churns fat and impurities into the liquid.
“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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