Name: Pickled Pork
Ingredients: Pickled pork; Sauer-kraut or cabbage; Greens; White beans

Why it works: Cabbage and beans match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and cooks put them together in 290 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Pickled Pork

Ingredients

Pickled pork
Sauer-kraut or cabbage
Greens
White beans

Directions

Roil pickled pork with sauer-kraut or cabbage, or greens.
Bake pickled pork with white beans.
Cook for about 2 hours.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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.

Cabbage + beanstop 8% of all pairs

Smell alikestrong

Cooked together290 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Pork + beanstop 11% of all pairs

Smell alikemoderate

Cooked together2,000 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Pork + cabbagetop 16% of all pairs

Smell alikemoderate

Cooked together919 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).