Why it works: Clove and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and 17,451 recipes mention both. Both carry ethyl octanoate, which smells fruity, wine. The science ↓
Vinha D'Alhos
Ingredients
Directions
Prepare
Mix all ingredients together.
Let the mixture marinate for at least one day; two days is even better.
Cook the pork
Cook the pork in the marinade for about 20 minutes or until browned.
Stir the pork often.
Once the pork starts to brown, remove it from the marinade and fry it in a little oil.
Fry until it is brown and cooked through.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
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 aroma chemistry they share, and how many recipes mention both.
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Clove + peppertop 5% of all pairsAroma overlapstrongMentioned together17,451 recipes
Shared aroma: ethyl octanoate (fruity, wine).
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Garlic + peppertop 8% of all pairsAroma overlapmoderateMentioned together27,090 recipes
Shared aroma: beta-phellandrene (minty, terpene).
-
Clove + red winetop 8% of all pairsAroma overlapmoderateMentioned together849 recipes
Shared aroma: ethyl cinnamate (sweet, balsamic).
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Clove + garlictop 10% of all pairsAroma overlapmoderateMentioned together11,368 recipes
Shared aroma: linalool (floral, citrus).
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Vinegar + red winetop 10% of all pairsAroma overlapmoderateMentioned together575 recipes
Shared aroma: sotolon (curry, maple).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Pork butts
- Provides the meat that becomes tender and browns when cooked.
- Vinegar
- Adds acidity that sharpens flavour and helps tenderise the meat during marinating.
- Garlic
- Contributes a pungent aroma that deepens as the pork cooks.
- Red peppers
- Adds sweetness, colour and a mellow flavour to the marinade.
- Red wine
- Adds acidity and rich flavour depth to the marinade.
The step that matters
Removing the pork from the marinade before frying. Wet meat steams rather than browns, so pork left in the liquid will not develop a good crust. Draining it before frying in oil lets the surface brown properly.
Flavor stand-ins for the garlic
How well each one fits the dish's main ingredients (pork, vinegar, clove, pepper, red wine):
- Thymebetter flavor fit
- Allspicebetter flavor fit
- Rosemarybetter flavor fit
- Garlicthe original
Fit is the average pairing score against pork, vinegar, clove, pepper, red wine. 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).
“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.
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