Why it works: Beans and pork are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 2,000 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓
Cold-Pack Method for Preserving Beans
Ingredients
Directions
Place hot beans into a clean, hot jar.
Add a small piece of pork on top.
Partially seal the jar.
Sterilize the jar for two hours using the cold-pack method.
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.
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Beans + porktop 11% of all pairsSmell alikemoderateCooked together2,000 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Fresh beans
- Form the main body of the preserved food and provide its texture once cooked through.
- Small piece of pork
- Adds savory flavor and richness to the beans during preserving.
The step that matters
Sterilize the jar for two hours using the cold-pack method. Cold-pack canning relies on sustained heat for a long enough time to destroy harmful microorganisms. Shortened or uneven processing can leave the food unsafe to store, so the full time must be held.
“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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