Why it works: Pork and carrot are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 4,772 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓
Salt Pork
Ingredients
Directions
Salt the pork
Salt the pork leg or hand by following the same method as for beef, but without sal-prunella.
Let the pork salt for one week.
Cook and serve
Place the salted pork in a stewpan with cold water.
Boil for two hours.
Serve with carrots, greens, and pease-pudding.
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.
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Pork + carrottop 15% of all pairsSmell alikemoderateCooked together4,772 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
What each ingredient does
- Pork
- Salt cures the meat over the week, drawing out moisture and preserving it while seasoning it throughout.
The step that matters
Salting for the full week. Salt needs time to penetrate the thick cut evenly and draw out moisture. Ending the cure early leaves the centre under-seasoned and less well preserved.
“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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