Why it works: Beef and pork match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 5,669 recipes mention both. Both carry 3-ethylphenol, which smells must. The science ↓
The recipe
Ingredients
Directions
Lard the beef using a flat steel larding needle.
Cut the salt pork into square strips to fit the needle.
Lard the beef with the grain, ensuring the pork is cut across when carved.
If the beef is too thick, lard one side first, then the other.
Insert the needle through the meat, leaving the pork sticking out on the starting side.
Repeat for the other side, ensuring the pork appears to run through the whole piece.
Adjust the number of pork strips based on preference, using about ½ pound of pork for every 5 pounds of beef.
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 aroma chemistry they share, and how many recipes mention both.
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Beef + porktop 1% of all pairsAroma overlapstrongMentioned together5,669 recipes
Shared aroma: 3-ethylphenol (must).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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