Why it works: Pork and parsley are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 7,804 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓
Pork, Leg Of, Roasted
Ingredients
Directions
Cook the pork
Wrap the leg of pork in a cloth.
Place it in a stewpan with enough hot stock or hot water and vegetables to just cover it.
Cook gently for 3 to 4 hours.
Press and serve
Press between two dishes until cold.
Remove the cloth and brush the pork with glaze.
Serve garnished with parsley.
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 + parsleytop 19% of all pairsSmell alikemoderateCooked together7,804 recipes
Shared aroma: 2,4-decadienal (seaweed).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Leg of pork
- Forms the main dish; slow, gentle cooking softens its connective tissue for a tender texture.
- Hot stock or hot water
- Surrounds the pork as a cooking liquid, keeping it moist while it cooks.
The step that matters
Cook gently for 3 to 4 hours. Keeping the liquid at a gentle heat rather than a hard boil lets connective tissue break down slowly into gelatin, so the meat turns tender and stays juicy instead of tightening and drying out.
“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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