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Grilled Salt Pork

Thin slices of pork are grilled, frequently immersed in cold water to remove excess fat, then served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Grilled Salt Pork

Ingredients

Directions

Prepare

  1. Take thin slices from the thick part of side pork, ensuring they are streaked with lean.

Grill

  1. Hold each slice on a toasting fork before a brisk fire to grill.

  2. Immerse the slice frequently in cold water while cooking to remove excess fat.

  3. Place each cooked slice in a warm covered pan.

Serve

  1. Serve hot when all slices are done.

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

What each ingredient does

Side pork
Its fat renders during grilling, flavouring the slices while the lean streaks stay tender.
Cold water
Dipping the slices during cooking washes away rendered surface fat, leaving a leaner result.

The step that matters

Immerse the slice frequently in cold water while cooking. Fat rendering quickly, so the slice can scorch or turn greasy. Frequent cold dipping cools the surface and rinses off excess fat, keeping the pork lean and evenly cooked.

“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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