Why it works: Sweet potato and pork work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 235 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓
Sweet Potatoes Fried with Pork
Ingredients
Directions
Prepare the potatoes
Wash the sweet potatoes and boil them in salted water until tender.
Peel and slice the potatoes into ½-inch thick slices.
Fry and serve
Slice the fat salt pork and fry it until browned.
Fry the potato slices in the drippings until light brown.
Serve the potatoes on the same dish as the pork.
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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Sweet potato + porktop 17% of all pairsSmell alikemoderateCooked together235 recipes
Shared aroma: 4-heptenal (creamy, biscuit).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Sweet potatoes
- Provide the starchy body of the dish; boiling softens them so they slice cleanly and take on color when fried.
- Fat salt pork
- Supplies fat and savory flavor; its drippings fry the potato slices and carry the pork's taste into them.
The step that matters
Boil the sweet potatoes until tender. Potatoes that are not fully tender before slicing will hold their shape poorly and stay firm in the pan, so they may not fry evenly or cook through.
“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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