Why it works: Beef and pork match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 5,669 recipes mention both. Both carry 3-ethylphenol, which smells must. The science ↓
The recipe
16 - 20 servingsIngredients
Directions
Step-by-step directions aren't available for this recipe. See the full recipe at the source →
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.
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Beef + porktop 1% of all pairsAroma overlapstrongMentioned together5,669 recipes
Shared aroma: 3-ethylphenol (must).
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Cumin + oreganotop 1% of all pairsAroma overlapstrongMentioned together983 recipes
Shared aroma: estragole (anise, licorice).
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Onion + garlictop 1% of all pairsAroma overlapstrongMentioned together29,030 recipes
Shared aroma: furaneol (caramel, strawberry).
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Oregano + tomatotop 2% of all pairsAroma overlapstrongMentioned together2,767 recipes
Shared aroma: 2-hexenal (green, leafy).
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Cumin + tomatotop 2% of all pairsAroma overlapmoderateMentioned together3,272 recipes
Shared aroma: beta-phellandrene (minty, terpene).
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 (beef, pork, pepper, cumin, oregano, tomato, garlic):
- Capsicumbetter flavor fit
- Potatobetter flavor fit
- Carrotabout as good a flavor fit
- Onionthe original
Fit is the average pairing score against beef, pork, pepper, cumin, oregano, tomato, garlic. 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).
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