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Poek Pot-pie

A pork pot pie with biscuit strips baked in gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Poek Pot-pie

Ingredients

Directions

Prepare the pork

  1. Cover the pork with cold water and add lemon slices, parsley, and celery.

  2. Stew slowly for 30 minutes.

  3. Add the parboiled potatoes, season with pepper and salt, and dredge with flour.

  4. Optionally, add catsup.

  5. Cover and cook until the meat is tender.

Thicken and add the biscuit dough

  1. Stir in the butter rolled in flour and bring to a boil.

  2. Transfer the pork to a covered deep dish, leaving the gravy in the saucepan.

  3. Drop the biscuit dough strips into the boiling gravy.

  4. Cook for 10 minutes.

Top and serve

  1. Lay half of the biscuit strips across the meat in one direction and the rest in another, creating a grid.

  2. Pour the gravy gently over the top.

  3. Alternatively, cut the biscuit dough into rounds, bake them, and place them on top of the meat and gravy on a deep platter.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

  3. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  4. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Lemon + celerytop 3% of all pairs
    Smell alikestrong
    Cooked together3,467 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Pork
Becomes tender and flavorful as slow stewing breaks down its connective tissue.
Potatoes
Soften during cooking and add starch that gives the gravy body and a hearty texture.
Flour
Thickens the cooking liquid into a smooth gravy.
Butter
Adds richness and fat, which carries flavor and smooths the gravy.
Biscuit dough
Cooks into soft dough pieces that soak up the gravy and form the topping.
Celery
Adds a mild, savory aroma to the stewing liquid.

The step that matters

Dropping the biscuit dough into the gravy. The gravy should be at a steady boil so the dough cooks through and rises without sinking or sticking to the pan. If it is too gentle, the centre stays raw; if it is too vigorous, the pieces can break apart.

“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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