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Salt Pork and Parsneps

A stew of salt pork and parsnips seasoned with salt and pepper.

From an old cookbook · modernised transcription
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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 ↓

Salt Pork and Parsneps

Ingredients

Directions

Stew and drain

  1. Stew salt pork and parsnips together for 30 minutes.

  2. Drain off the water.

Brown and season

  1. Slice the pork and parsnips.

  2. Brown the sliced pork and parsnips together.

  3. Season with salt and pepper to taste.

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.

  1. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked 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

Salt pork
Renders fat and adds savoury, salty flavour as it cooks and browns.
Parsnips (in the method)
Turn tender and sweet as they cook, and their sugars brown well in the pan.

The step that matters

Browning the sliced pork and parsnips. Browning needs a fairly dry surface and enough heat. Draining off the water first lets the pieces sear instead of steaming, which gives deeper colour and flavour.

“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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