Why it works: Oyster and pork are a kitchen classic. They rank in the top 13% of all ingredient pairs, and 1,255 recipes mention both. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓
Little Pigs in Blankets
Ingredients
Directions
Prepare
Season the oysters with salt and pepper.
Cut the pork or bacon into thin slices.
Wrap each oyster in a slice of pork or bacon and secure with a toothpick.
Cook and serve
Cook in a frying pan for about two minutes until the bacon is crisp.
Place on small pieces of toast and serve with toothpicks still in place.
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 aroma chemistry they share, and how many recipes mention both.
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Oyster + porktop 13% of all pairsAroma overlapmoderateMentioned together1,255 recipes
Shared aroma: 2,6-nonadienal (cucumber, green).
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Pepper + porktop 16% of all pairsAroma overlapmoderateMentioned together22,121 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Oyster + peppertop 22% of all pairsAroma overlaplowMentioned together7,663 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Large oysters
- Provide the main savoury filling that the bacon wraps around.
- Fat pork or bacon
- Renders fat in the pan and browns and crisps to add texture and savoury flavour.
- Slices of toast
- Give a crisp, absorbent base that holds the hot oysters and catches their juices.
The step that matters
Cook in a frying pan until the bacon is crisp. Bacon needs enough heat to render its fat and brown, but the oyster inside cooks quickly. Cooking too long can toughen and shrink the oyster, so the bacon should be crisp just as the oyster is heated 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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