Why it works: Pork and peas are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 1,589 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓
Leg of Pork with a Puree of Green Peas
Ingredients
Directions
Prepare
Boil the leg of pork until fully cooked.
Prepare a thick puree of green peas, ensuring it is very green.
Serve
Pour the pea puree into a serving dish.
Place the boiled leg of pork over the pea puree.
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 + peastop 15% of all pairsSmell alikemoderateCooked together1,589 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Leg of pork
- Supplies the main protein; heat firms its muscle fibers into a sliceable meat.
- Green peas
- Blended into a puree, their starch and fiber give the base body and thickness.
The step that matters
Keeping the pea puree very green. Chlorophyll, the green pigment, breaks down with prolonged heat and acid, so brief cooking and a quick blend help the puree keep its vivid color.
“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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