Why it works: Pork and parsley are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 7,804 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓
Brawn
Ingredients
Directions
Prepare
Prepare the pork by boiling it until tender.
Remove the skin and chop it finely.
Mix the chopped skin with the meat and season with coarse sea salt.
Set and serve
Pack the mixture into a mold and refrigerate until set.
When serving, slice thinly and garnish with fresh parsley.
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 + parsleytop 19% of all pairsSmell alikemoderateCooked together7,804 recipes
Shared aroma: 2,4-decadienal (seaweed).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Pork
- Provides the meat and skin that form the bulk of the dish.
- Pork skin
- Gelatin from the skin helps the mixture bind and set when chilled.
The step that matters
Pack the mixture into a mold and refrigerate until set. The mixture must be packed firmly and chilled long enough for gelatin from the skin to set, otherwise it will be loose and crumble when sliced.
“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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