Why it works: Beef and pork match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,690 recipes. Both carry 12-methyltridecanal, which smells tallowy, beefy. The science ↓
Beef a LA Mode
Ingredients
Directions
Lard the beef using a flat larding needle.
Cut the salt pork into square strips to fit the needle.
Lard the beef with the grain, ensuring the pork is cut across when carved.
If the beef is too thick, lard one side first, then the other.
Adjust the number of pork strips based on personal preference.
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.
-
Beef + porktop 1% of all pairsSmell alikestrongCooked together5,690 recipes
Shared aroma: 12-methyltridecanal (tallowy, beefy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
More larded beef recipes
You might also like
Roast Beef211 recipes
Beef Loaf175 recipes
Pork Cake107 recipes
Corned Beef87 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.