Name: Corned Pork
Ingredients: 1 piece of corned pork; 1 cabbage

Why it works: Pork and cabbage work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 919 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Corned Pork

Ingredients

1 piece of corned pork
1 cabbage

Directions

Prepare

Salt the pork for one week.

Cook

Boil the salted pork for 2 hours.
Add the cabbage and boil for an additional hour.

Finish

Optionally, remove the skin and brown it before serving.

Recipe from a historical cookbook (Internet Archive).

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.

Pork + cabbagetop 16% of all pairs

Smell alikemoderate

Cooked together919 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

Corned pork: Salting cures the meat, seasoning it deeply and firming its texture during the week-long rest.
Cabbage: Adds moisture and mild sweetness as it softens in the cooking liquid.

“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.