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Pork, Pickled, to Boil

This dish is pickled pork boiled in cold water until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Pork, Pickled, to Boil

Ingredients

Directions

Prepare

  1. Soak the pickled pork in water for about 2 hours before cooking.

  2. Place the pork in a saucepan and cover it with cold water.

Cook

  1. Gradually bring the water to a boil, then reduce to a gentle simmer.

  2. Cook until the pork is tender, about 14 hours for 2 lb. or slightly more than 2 hours for 4 lb.

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

Pickled pork
Is the main ingredient; long simmering turns its connective tissue tender.

The step that matters

Bringing the water to a boil gradually, then simmering. Starting the pork in cold water and heating slowly, then holding a gentle simmer, keeps the meat tender and prevents the outside from toughening while the inside cooks through.

“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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