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Kona Pork with Pineapple Slaw

This tender pork will transport you to the shores of Hawaii.

By tastykitchen · From Open Recipes · 18 ingredients
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Why it works: Pineapple and cabbage share more aroma than cooks usually use. They rank in the top 12% of all ingredient pairs, and 32 recipes mention both. Both carry 2-octenal, which smells fatty, green. The science ↓

The recipe

Serves 4
Prep15 min
Cook8 hr

Ingredients

Contains: milk, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

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 aroma chemistry they share, and how many recipes mention both.

  1. Pineapple + cabbagetop 12% of all pairs
    Aroma overlapstrong
    Mentioned together32 recipes

    Shared aroma: 2-octenal (fatty, green).

  2. Clove + gingertop 1% of all pairs
    Aroma overlapstrong
    Mentioned together5,171 recipes

    Shared aroma: estragole (anise, licorice).

  3. Garlic + oniontop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,030 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Pineapple + guavatop 2% of all pairs
    Aroma overlapstrong
    Mentioned together20 recipes

    Shared aroma: mesifurane (caramel, sweet).

  5. Pepper + cabbagetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together4,080 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

Flavor stand-ins for the guava

How well each one fits the dish's main ingredients (pork, pineapple, clove, ginger, garlic, onion, pepper):

  1. Mangobetter flavor fit
  2. Limebetter flavor fit
  3. Cherrybetter flavor fit
  4. Guavathe original

Fit is the average pairing score against pork, pineapple, clove, ginger, garlic, onion, pepper. 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).