Skip to main content
Main

Fried Salt Pork

Crispy fried salt pork served with a flour‑based gravy and optional parsley garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Fried Salt Pork

Ingredients

Directions

Prepare the pork

  1. Cut the salt pork into thin slices and soak in cold water to freshen.

  2. For a quicker method, pour boiling water over the slices, let stand for a few minutes, then drain and roll in flour again.

Fry the pork

  1. Roll the slices in flour and fry until crisp.

  2. Drain most of the grease from the frying pan.

Make the gravy

  1. While hot, stir in 1 to 2 tablespoons of flour and ½ pint of milk.

  2. Add a little pepper and coarse sea salt if needed, then let it boil.

  3. Pour the gravy into a dish and garnish with finely chopped parsley if desired.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

Salt pork
Provides the main flavour and crisp, fatty texture when fried.
Flour
Coats the slices to help them crisp and later thickens the gravy.
Milk
Forms the body of the gravy, adding richness and a creamy texture.

The step that matters

Thickening the gravy with flour while the pan is hot. Flour stirred into hot fat cooks into a roux that thickens the milk smoothly. Adding it to cold or greasy liquid without heat can leave lumps.

Swap the parsley

The recipe marks parsley as optional. How well each one fits the dish's main ingredients (pork, flour, milk, pepper):

  1. Marjoramfits better
  2. Jalapenofits better
  3. Nutmegfits better
  4. Parsleythe original

Fit is the average pairing score against pork, flour, milk, pepper. 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.

You might also like

Pork CakePork Cake107 recipesRoast PorkRoast Pork82 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes