Name: Chine of Pork
Ingredients: pork chine; red cabbage or sauerkraut; parsley

Why it works: Cabbage and parsley match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and cooks put them together in 660 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Chine of Pork

Ingredients

pork chine
red cabbage or sauerkraut
parsley

Directions

Cure the pork chine properly.
Boil the pork chine wrapped in a cloth.
Serve with a sauce made from red cabbage or sauerkraut.
If serving cold, garnish with parsley.

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.

Cabbage + parsleytop 8% of all pairs

Smell alikestrong

Cooked together660 recipes

Shared aroma: 4'-methylacetophenone (bitter almond).
Pork + cabbagetop 16% of all pairs

Smell alikemoderate

Cooked together919 recipes

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

Smell alikemoderate

Cooked together7,804 recipes

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