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Black Velvet Braised Pork Recipe

I adapted one of my stand-by recipes for pork shoulder to include Guinness and hard cider (the ingredients a drink I love called a black velvet) as the cooking...

By chow · From Open Recipes · 7 ingredients
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Why it works: Pork and onion match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and 18,199 recipes mention both. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

The recipe

6 servings

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By chow. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Pork + oniontop 4% of all pairs
    Aroma overlapstrong
    Mentioned together18,199 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Apple + cidertop 1% of all pairs
    Aroma overlapstrong
    Mentioned together1,042 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  3. Garlic + oniontop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,030 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Garlic + olivetop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together23,449 recipes

    Shared aroma: linalool (floral, citrus).

  5. Apple + beertop 4% of all pairs
    Aroma overlapstrong
    Mentioned together59 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

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

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (pork, garlic, olive, apple, cider, beer):

  1. Tomatobetter flavor fit
  2. Potatobetter flavor fit
  3. Capsicumbetter flavor fit
  4. Onionthe original

Fit is the average pairing score against pork, garlic, olive, apple, cider, beer. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).