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Roast Leg of Pork

A roasted pork leg seasoned with breadcrumbs, sage, onion, pepper, and salt, served with apple sauce and potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Roast 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 oven to 350°F (175°C).

  2. Cut a slit in the knuckle of the pork leg with a sharp knife.

  3. Fill the slit with bread crumbs, sage, chopped onion, pepper, and salt.

Roast and serve

  1. Roast the pork until half done, then score the skin in slices without cutting deeper than the outer rind.

  2. Serve with apple sauce and potatoes.

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. Onion + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

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

  3. Pork + potatotop 5% of all pairs
    Smell alikemoderate
    Cooked together2,668 recipes

    Shared aroma: sotolon (curry, maple).

  4. Pepper + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

  5. Sage + appletop 10% of all pairs
    Smell alikemoderate
    Cooked together755 recipes

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

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

What each ingredient does

Pork leg
Forms the main body of the roast and provides most of the meat and fat.
Bread crumbs
Absorb juices inside the slit, adding moisture and soft texture to the stuffing.
Dried sage
Adds a savoury, aromatic flavour that complements the rich pork.
Chopped onion
Adds sweetness and aroma as it softens during roasting.

The step that matters

Scoring the skin without cutting too deep. Cutting deeper than the outer rind can expose the meat and let juices escape, drying the roast. Scoring only the rind lets the skin crisp while the meat stays moist.

Swap the apple

How well each one fits the dish's main ingredients (pork, bread, sage, onion, pepper, sauce, potato):

  1. Avocadofits better
  2. Limefits better
  3. Lemonfits better
  4. Applethe original

Fit is the average pairing score against pork, bread, sage, onion, pepper, sauce, potato. 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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