Name: Excellent Pork Pies to Eat Cold
Ingredients: trimmings and small bits of pork; meat from a blade-bone (if needed); pepper; coarse sea salt; pie crust

Why it works: Pork and meat are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 3,208 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Excellent Pork Pies to Eat Cold

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the pie crust as directed, shaping it into a round or oval form.
Beat the pork trimmings with a rolling pin, then cut into small dice.
Season the pork with pepper and coarse sea salt, keeping fat and lean meat separate.
Layer the pork in the pie crust, filling it close to the top.
Cover with the lid, smooth the edges, and pinch to seal.
Bake in a slow oven at 300°F (150°C) until cooked through.
Serve cold, optionally filling with clotted cream after cooling.

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 + meattop 11% of all pairs

Smell alikemoderate

Cooked together3,208 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Pork + peppertop 16% of all pairs

Smell alikemoderate

Cooked together22,121 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Meat + peppertop 19% of all pairs

Smell alikelow

Cooked together8,777 recipes

Shared aroma: 2,4-decadienal (seaweed).