Pork + Currant
A cook's pairing more than a chemical one: 468 recipes use both, though they share little aroma. They rank in the top 34% of all ingredient pairs.
Do pork and currant go together?
Yes, in practice. 468 recipes in our collection combine them, and they share 21 flavor molecules. That places them in the top 34% of every ingredient pair we score.
What they have in common
They overlap on 21 flavor molecules: 49% of currant's 43. Among the shared key aromas are isoamyl acetate (banana, pear) and gamma-nonanolactone (coconut, creamy). So the pairing rests more on how cooks use them than on shared aroma.
What each one brings
pork
The roast. Roasted notes make up 9% of its labelled aroma molecules, against 0% for currant. It carries 403 molecules currant doesn't have.
currant
The fruit. Fruity notes make up 25% of its labelled aroma molecules, against 14% for pork. It carries 22 molecules pork doesn't have.
Add a third ingredient
- Mallard duck: the best fit for both, top 2% of pairs with pork, top 26% with currant.
- Beef: top 1% of pairs with pork, top 28% with currant.
- Red currant: top 25% of pairs with pork, top 5% with currant.
- Apple: top 13% of pairs with pork, top 12% with currant.
Ranked by the average of its two pairing scores. Only foods used in at least 100 recipes are suggested.
Recipes with pork and currant
Almost always mains: 8 of the 9 recipes with a course label are mains.
Can you swap one for the other?
Not really. Each has a lot the other lacks: pork has 403 molecules currant doesn't, and currant has 22 that pork doesn't. Treat them as partners, not stand-ins. This compares flavor only; texture, moisture and the job each does in a dish matter too.
All 21 shared molecules
See every shared molecule grouped by chemical class, with key aromas marked, plus the 403 only in pork and the 22 only in currant.
Pork and currant questions
Do pork and currant go together?
A cook's pairing more than a chemical one: 468 recipes use both, though they share little aroma. They rank in the top 34% of all ingredient pairs.
What do pork and currant have in common?
They overlap on 21 flavor molecules: 49% of currant's 43. Among the shared key aromas are isoamyl acetate (banana, pear) and gamma-nonanolactone (coconut, creamy). So the pairing rests more on how cooks use them than on shared aroma.
What goes with pork and currant?
Mallard duck is the best third ingredient: top 2% of pairs with pork and top 26% with currant. Beef and red currant also fit both.
What can you make with pork and currant?
Almost always mains: 8 of the 9 recipes with a course label are mains. Common dishes include Shredded Ham with Currant Jelly Sauce, Botsford Inn's Honey Baked Ham with Cumberland Sauce, Calve's Liver, Ham Fritters.
Can I use currant instead of pork?
Not really. Each has a lot the other lacks: pork has 403 molecules currant doesn't, and currant has 22 that pork doesn't. Treat them as partners, not stand-ins. This compares flavor only; texture, moisture and the job each does in a dish matter too.
Compare other ingredients
Ranks compare this pair with 20,000 random ingredient pairs on CompKitchen. Molecule counts are what the studies and databases we aggregate have reported for each ingredient: a measure of coverage, not a full census. How we score pairs
Cite this analysis
Compound Kitchen (2026). Compound similarity analysis: Pork vs Currant. https://compkitchen.com/compare/pork-vs-currant. Accessed 2026-11-04.
@misc{compkitchen_compare_compound_similarity_analysis_pork_vs_currant_2026,
title = {Compound similarity analysis: Pork vs Currant},
author = {{Compound Kitchen}},
year = {2026},
url = {https://compkitchen.com/compare/pork-vs-currant},
note = {Accessed: 2026-11-04}
}
Methodology DOI: 10.5281/zenodo.19719459 · CC BY 4.0 · Citations are a request, not a requirement.