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Slow Cooker Filipino Pork Adobo

An entry into the flavors of Filipino cuisine. Sweet, salt, sour and spicy, this pork abobo will have you wanting more.

By tastykitchen · From Open Recipes · 12 ingredients
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Slow Cooker Filipino Pork Adobo

Why it works: Clove and ginger match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,038 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Slow Cooker Filipino Pork Adobo

Serves 8
Prep10 min
Cook8 hr

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By tastykitchen. Recipe from Open Recipes.

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.

  1. Clove + gingertop 1% of all pairs
    Smell alikestrong
    Cooked together6,038 recipes

    Shared aroma: estragole (anise, licorice).

  2. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Garlic + gingertop 6% of all pairs
    Smell alikemoderate
    Cooked together6,402 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Onion + gingertop 9% of all pairs
    Smell alikemoderate
    Cooked together7,595 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Clove + garlictop 10% of all pairs
    Smell alikemoderate
    Cooked together11,368 recipes

    Shared aroma: linalool (floral, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the clove

How well each one fits the dish's main ingredients (onion, garlic, sauce, ginger, white wine, vinegar, sugar):

  1. Corianderabout as good a flavor fit
  2. Cuminabout as good a flavor fit
  3. Turmericabout as good a flavor fit
  4. Clovethe original

Fit is the average pairing score against onion, garlic, sauce, ginger, white wine, vinegar, sugar. 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).