Why it works: Pork and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 22,121 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓
Roast Pork
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Season the pork roast well.
Place 1 pint of water in the roasting pan.
Roast the pork slowly at 400°F (200°C), allowing 1 hour for every pound.
Baste the pork often.
Ensure the pork is cooked thoroughly.
Pour off excess drippings to make gravy.
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.
Photo for illustrative purposes only · Contact us to use it
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 + peppertop 16% of all pairsSmell alikemoderateCooked together22,121 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 roast
- Main protein; its fat and juices collect in the pan as drippings for gravy.
The step that matters
Ensure the pork is cooked thoroughly. Pork must reach a safe internal temperature to be safe to eat. Cooking time per pound is only an estimate, since roast size and shape vary, so checking the thickest part with a thermometer confirms doneness.
“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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