Why it works: Rhubarb and pork work together. They rank in the top 11% of all ingredient pairs, and 34 recipes mention both. Both carry 2-methoxy-4-propylphenol, which smells allspice, anise. The science ↓
The recipe
Serves 4.Ingredients
Directions
Step-by-step directions aren't available for this recipe. See the full recipe at the source →
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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Rhubarb + porktop 11% of all pairsAroma overlaplowMentioned together34 recipes
Shared aroma: 2-methoxy-4-propylphenol (allspice, anise).
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Garlic + oniontop 1% of all pairsAroma overlapstrongMentioned together29,030 recipes
Shared aroma: furaneol (caramel, strawberry).
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Ginger + cumintop 2% of all pairsAroma overlapstrongMentioned together1,733 recipes
Shared aroma: estragole (anise, licorice).
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Garlic + cumintop 3% of all pairsAroma overlapmoderateMentioned together5,083 recipes
Shared aroma: beta-phellandrene (minty, terpene).
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Red wine + vinegartop 4% of all pairsAroma overlapstrongMentioned together569 recipes
Shared aroma: sotolon (curry, maple).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Flavor stand-ins for the cumin
How well each one fits the dish's main ingredients (sugar, red wine, vinegar, ginger, garlic, rhubarb, onion):
- Cinnamonbetter flavor fit
- Cardamombetter flavor fit
- Corianderbetter flavor fit
- Cuminthe original
Fit is the average pairing score against sugar, red wine, vinegar, ginger, garlic, rhubarb, onion. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).
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