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To Roast a Leg of Pork

Roasted pork leg seasoned with onion, sage, pepper, salt, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sage and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,388 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

To Roast a Leg of Pork

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Mix the minced onion and chopped sage with pepper and salt.

  3. Place the mixture under the skin at the knuckle bone.

  4. Score the skin into strips nearly half an inch apart.

  5. Rub the skin with a bit of butter.

Roast

  1. Roast for nearly three hours, basting occasionally.

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. Sage + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  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 + sagetop 12% of all pairs
    Smell alikemoderate
    Cooked together2,527 recipes

    Shared aroma: 2-hexenal (green, leafy).

  5. Onion + sagetop 12% of all pairs
    Smell alikemoderate
    Cooked together3,628 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Pork leg
Provides the large cut of meat that is roasted and served.
Onion
Adds aromatic sweetness and moisture to the stuffing placed under the skin.
Sage
Contributes a savory, aromatic herb flavor to the stuffing.
Butter
Adds fat that helps the skin brown and crisp in the oven.

The step that matters

Scoring the skin. Scoring cuts through the skin so fat can render and the skin can crisp. Shallow or unevenly spaced cuts can leave the skin tough or uneven in texture.

Swap the onion

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

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

Fit is the average pairing score against pork, sage, pepper, butter. 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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