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Braised Pork Cheeks with Polenta and Squid

By bbcfood · From Open Recipes · 30 ingredients
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Why it works: Ginger and squid work together. They rank in the top 10% of all ingredient pairs, and 22 recipes mention both. Both carry nonanal, which smells fat, citrus. The science ↓

The recipe

Serves 4
Prep30 min
Cook2 hr

Ingredients

Contains: milk, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcfood. Recipe from Open Recipes.

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.

  1. Ginger + squidtop 10% of all pairs
    Aroma overlaplow
    Mentioned together22 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Red wine + white winetop 1% of all pairs
    Aroma overlapstrong
    Mentioned together96 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Carrot + gingertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together1,377 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Onion + carrottop 4% of all pairs
    Aroma overlapstrong
    Mentioned together21,599 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Red wine + vinegartop 4% of all pairs
    Aroma overlapstrong
    Mentioned together569 recipes

    Shared aroma: sotolon (curry, maple).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the ginger

How well each one fits the dish's main ingredients (pork, olive, red wine, vinegar, onion, carrot, white wine):

  1. Thymebetter flavor fit
  2. Garlicbetter flavor fit
  3. Rosemarybetter flavor fit
  4. Gingerthe original

Fit is the average pairing score against pork, olive, red wine, vinegar, onion, carrot, white wine. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).