Name: Cokned Pork
Ingredients: 1 piece of corned pork; 1 cabbage

Why it works: Pork and cabbage work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 919 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Cokned Pork

Ingredients

1 piece of corned pork
1 cabbage

Directions

Cure and boil

Salt the pork for one week.
Boil the salted pork for 2 hours.
Add the cabbage and boil for an additional hour.

Serve

For serving, remove the skin and brown it before the fire.

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.

Pork + cabbagetop 16% of all pairs

Smell alikemoderate

Cooked together919 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

Corned pork: Supplies the main meat and savory, salt-cured flavor that seasons the dish.
Cabbage: Adds bulk and a mild, sweet flavor as it cooks in the boiling liquid.

“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.