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Roast Suckling Pig with Crisp Pigs' Ear, Baby Squid, Vinegar Sponge and Home Air-cured Ham

By bbcfood · From Open Recipes · 37 ingredients
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Why it works: Pork and squid work together. They rank in the top 15% of all ingredient pairs, and 24 recipes mention both. Both carry nonanal, which smells fat, citrus. The science ↓

The recipe

Serves 4-6

Ingredients

Contains: milk, wheat, tree nuts (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 bbcfood. 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. Pork + squidtop 15% of all pairs
    Aroma overlapmoderate
    Mentioned together24 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Pork + hamtop 5% of all pairs
    Aroma overlapstrong
    Mentioned together2,638 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Pork + buttertop 6% of all pairs
    Aroma overlapstrong
    Mentioned together13,848 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  4. Lime + chivetop 6% of all pairs
    Aroma overlapstrong
    Mentioned together139 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Pork + wheattop 6% of all pairs
    Aroma overlapstrong
    Mentioned together213 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

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

Flavor stand-ins for the lime

How well each one fits the dish's main ingredients (sugar, pork, flour, wheat, butter, chive, squid):

  1. Avocadobetter flavor fit
  2. Lemonbetter flavor fit
  3. Cherrybetter flavor fit
  4. Limethe original

Fit is the average pairing score against sugar, pork, flour, wheat, butter, chive, squid. 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).