Why it works: Pork and peas are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 1,589 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓
To Boil Pickled Pork
Ingredients
Directions
Prepare
Wash and scrape the pickled pork.
Boil and serve
Place it in boiling water with the skin side up.
Boil for less than an hour for thin pieces, or three hours for an 8-pound leg.
Keep the pot well skimmed.
Serve with peas-pudding and greens.
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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Pork + peastop 15% of all pairsSmell alikemoderateCooked together1,589 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
- Pickled pork
- Forms the main body of the dish, and its salt cure gives it its characteristic flavor.
“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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