Why it works: Pork and rhubarb 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 6Ingredients
Directions
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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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Pork + rhubarbtop 11% of all pairsAroma overlaplowMentioned together34 recipes
Shared aroma: 2-methoxy-4-propylphenol (allspice, anise).
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Orange + rosemarytop 2% of all pairsAroma overlapstrongMentioned together261 recipes
Shared aroma: beta-damascenone (apple, rose).
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Rosemary + peppertop 3% of all pairsAroma overlapstrongMentioned together2,324 recipes
Shared aroma: estragole (anise, licorice).
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Orange + rhubarbtop 3% of all pairsAroma overlapmoderateMentioned together299 recipes
Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).
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Garlic + rosemarytop 4% of all pairsAroma overlapmoderateMentioned together2,179 recipes
Shared aroma: beta-phellandrene (minty, terpene).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Flavor stand-ins for the garlic
How well each one fits the dish's main ingredients (orange, white wine, rosemary, pepper, pork, rhubarb, sugar):
- Thymebetter flavor fit
- Fennelbetter flavor fit
- Marjorambetter flavor fit
- Garlicthe original
Fit is the average pairing score against orange, white wine, rosemary, pepper, pork, rhubarb, 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).
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