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Salt Pork in Batter

Salt pork slices are boiled, battered, and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pork and milk are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,386 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Salt Pork in Batter

Ingredients

Directions

Prepare the pork

  1. Cut the pork into thin slices.

  2. Drop the slices into boiling water for 2 minutes, then drain.

  3. Cook the pork in a frying pan until golden brown, about 5 minutes.

Batter and fry

  1. Dip the cooked slices in a batter made from flour, salt, milk, and egg.

  2. Fry the battered pork in hot fat until brown.

  3. Serve immediately.

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 + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together4,386 recipes

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

  2. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Pork + flourtop 27% of all pairs
    Smell alikelow
    Cooked together11,187 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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
Provides the meat that is cooked, browned and served as the main dish.
Flour
Forms the base of the batter, giving the coating body and helping it crisp when fried.
Egg
Binds the batter so it clings to the pork and sets as it cooks.
Milk
Moistens the flour into a batter that coats the pork evenly.

The step that matters

Frying the battered pork in hot fat. The fat must be hot enough so the batter sets and browns quickly. If the fat is too cool, the coating absorbs grease, turns soggy and may separate from the pork.

“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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