Why it works: Pork and rice are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 2,137 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓
Pork Peking
Ingredients
Directions
Prepare
Heat oil in large skillet over medium‑high heat until hot.
Sprinkle pork with salt and pepper.
Add pork to skillet.
Cook and serve
Cook and stir 5 to 7 minutes or until browned.
Reduce heat to medium; add sauce, simmer 5 minutes until mixture is bubbly.
Serve over rice.
Nutrition, whole recipe (rough)
Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 6 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
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.
-
Pork + ricetop 11% of all pairsSmell alikemoderateCooked together2,137 recipes
Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
-
Pepper + ricetop 12% of all pairsSmell alikemoderateCooked together8,379 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
-
Pork + peppertop 16% of all pairsSmell alikemoderateCooked together22,121 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
-
Sauce + ricetop 20% of all pairsSmell alikelowCooked together2,396 recipes
Shared aroma: ethanol (alcoholic, ethereal).
-
Pork + saucetop 23% of all pairsSmell alikelowCooked together4,666 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Pork loin chops
- Provides the main protein, which browns in the hot skillet for flavor and a tender bite when cut into thin strips.
- Prepared sweet and sour sauce with vegetables
- Supplies the sweet and tangy glaze that coats the pork and turns into a bubbling sauce.
- Cooked rice
- Soaks up the sauce and gives a neutral base that balances the sweet and sour flavors.
The step that matters
Browning the pork. Pork needs enough direct heat to brown in a hot, uncrowded skillet; browning creates savory flavor through the Maillard reaction, while pieces that are overcrowded or wet steam instead and turn grey and bland.
“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.
You might also like
Pork Cake107 recipes
Rice Fritters84 recipes
Roast Pork82 recipes
Steamed Rice48 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.