Skip to main content

Pease Soup and Pickled Pork

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Pork and celery are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 3,572 recipes. Both carry 2-methoxy-4-vinylphenol, which smells clove, smoky. The science ↓

Pease Soup and Pickled Pork

Ingredients

Directions

  1. If the pickled pork has been in salt for more than 2 days, soak it in water overnight.

  2. In a large pot, combine the pork and water; bring to a gentle boil.

  3. Simmer for 2 hours, then add the pork and continue to boil gently until the pork is tender, about 1.5 to 2 hours.

  4. Wash the cooked pork in hot water, then cut it into bite-sized pieces.

  5. Serve the pork in the soup with optional vegetables added to the tureen.

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. Pork + celerytop 18% of all pairs
    Smell alikemoderate
    Cooked together3,572 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

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

You might also like

Cream of Celery SoupCream of Celery Soup113 recipesPork CakePork Cake107 recipesRoast PorkRoast Pork82 recipesCelery StewCelery Stew25 recipes