Why it works: Sage and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,388 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓
To Roast a Sucking Pig
Ingredients
Directions
Prepare the pig
Dress the pig as soon as possible after killing.
Scald the pig.
Prepare the pig for cooking.
Stuff the belly with bread, sage, onion, pepper, salt, and butter.
Sew the stuffed belly closed.
Rub the skin with butter.
Skewer the legs back.
Roast
Roast over a quick fire, keeping it at a distance to cook gradually.
Dredge flour over the pig to prevent blistering.
Scrape off the flour with a blunt knife.
Rub the pig with a buttered cloth.
Serve
Cut off the head.
Remove the brains.
Mix the brains with gravy or bread sauce.
Divide the pig in half from neck to tail.
Lay the halves flat on a dish.
Place each half of the head at each end of the dish with ears on the sides.
Pour hot gravy into the dish.
Serve immediately.
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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Sage + peppertop 3% of all pairsSmell alikestrongCooked together5,388 recipes
Shared aroma: beta-phellandrene (minty, terpene).
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Bread + buttertop 7% of all pairsSmell alikemoderateCooked together27,232 recipes
Shared aroma: delta-decalactone (sweet, creamy).
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Onion + peppertop 11% of all pairsSmell alikemoderateCooked together68,474 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Sage + oniontop 12% of all pairsSmell alikemoderateCooked together3,628 recipes
Shared aroma: coumarin (sweet, hay).
Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Sucking pig
- Is the whole meat being roasted, so it sets the main cooking time and serving size.
- Bread
- Fills the belly, absorbing juices and keeping the inside moist as the pig roasts.
- Sage
- Adds a savoury, aromatic herb flavour that perfumes the meat from inside the belly.
- Butter
- Adds fat that helps the skin brown and crisp and keeps the meat moist.
- Flour
- Dredged on the skin before roasting, it helps prevent blistering and aids even browning.
- Onion
- Adds sweetness and aroma to the stuffing as it softens and releases moisture.
The step that matters
Roast over a quick fire at a distance. Keeping the pig away from intense heat lets the thick meat cook through gradually, while the skin still browns. Too close a fire scorches the outside before the centre is done.
Swap the onion
How well each one fits the dish's main ingredients (bread, sage, pepper, butter, flour):
- Shallotfits better
- Capsicumfits better
- Sweet potatofits better
- Onionthe original
Fit is the average pairing score against bread, sage, pepper, butter, flour. Candidates are from the same food group and used in at least 100 recipes.
“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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