Currant + Pork
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 currant and pork 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
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.
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.
Add a third ingredient
- Mallard duck: the best fit for both, top 26% of pairs with currant, top 2% with pork.
- Beef: top 28% of pairs with currant, top 1% with pork.
- Red currant: top 5% of pairs with currant, top 25% with pork.
- Apple: top 12% of pairs with currant, top 13% with pork.
Ranked by the average of its two pairing scores. Only foods used in at least 100 recipes are suggested.
Recipes with currant and pork
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: currant has 22 molecules pork doesn't, and pork has 403 that currant 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 22 only in currant and the 403 only in pork.
Currant and pork questions
Do currant and pork 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 currant and pork 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 currant and pork?
Mallard duck is the best third ingredient: top 26% of pairs with currant and top 2% with pork. Beef and red currant also fit both.
What can you make with currant and pork?
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 pork instead of currant?
Not really. Each has a lot the other lacks: currant has 22 molecules pork doesn't, and pork has 403 that currant 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: Currant vs Pork. https://compkitchen.com/compare/currant-vs-pork. Accessed 2026-11-04.
@misc{compkitchen_compare_compound_similarity_analysis_currant_vs_pork_2026,
title = {Compound similarity analysis: Currant vs Pork},
author = {{Compound Kitchen}},
year = {2026},
url = {https://compkitchen.com/compare/currant-vs-pork},
note = {Accessed: 2026-11-04}
}
Methodology DOI: 10.5281/zenodo.19719459 · CC BY 4.0 · Citations are a request, not a requirement.