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
Prepare a thick purée of green peas, ensuring it is very green.
Serve
Pour the purée into a serving dish.
Place the boiled leg of pork on top of the purée.
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
- Pork leg
- Serves as the main protein, cooked by boiling before it is placed on the purée.
- Green peas
- Form the thick, vividly green purée that the pork rests on, adding body and color.
The step that matters
Puréeing the green peas to a thick, very green consistency. A thick purée holds its shape under the pork instead of spreading. Vivid green color depends on bright, fresh peas and minimal prolonged heat, so overcooking dulls it.
“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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