Name: Cochon De Lait Roti
Ingredients: 1 sucking pig; olive oil or beer; piquante sauce; ravigote sauce

Why it works: Olive and sauce are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 5,568 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Cochon De Lait Roti

Ingredients

1 sucking pig
olive oil or beer
piquante sauce
ravigote sauce

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

Preheat the oven to 400°F (200°C).
Baste the sucking pig with olive oil or beer.

Roast and serve

Roast the pig on a spit or in the oven until cooked through.
Serve with piquante or ravigote sauce.

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.

Olive + saucetop 20% of all pairs

Smell alikelow

Cooked together5,568 recipes

Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sucking pig: Is the main cut of meat that is roasted until cooked through.
Olive oil or beer: Basting adds moisture and helps the skin brown and crisp during roasting.

“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.