Perfect Pairings & Recipes for
Pork Stock
Exquisite pork stock flavour pairings and recipes, revealed through data science.
Pork stock is defined by the unmistakable accents of thiamine and protease, yet its initial umaminess is only the opening gambit. Beneath lies a tapestry of subtle lamb, whispers of porcini, and the savoury richness of glutamate that give it remarkable depth. Understanding how these layered flavours work together is the secret to unlocking truly exceptional pairings.
To map these harmonies, we analysed thousands of ingredients, breaking each one down across 150 flavour dimensions, identifying which notes complement and contrast. Our analysis reveals, for example, how pork rind's porcine tones enrich pork stock, and how balsamic vinegar's vanillin notes create a surprising synergy with its porky meatiness.
Flavour Profile Of Pork Stock Across 150 Dimensions Of Flavour
Flavour wheel chart showing the dominant flavour notes of Pork stock: Porcine, Proteolytic, Glutamic, Porcini, Ovine, Sage, Poultry, Tomatoey, Oyster, Thyme, Allicin, Iron, Bovine, Adipose, Rosemary, Elderflower, Mustard, Butyric, Bay leaf, Hay, Fungus, Saline, Koji, Rice, Smoky, Safranal, Violet, Chamomile, Cinchona, Eucalyptol, Hoppy, Menthol, Asparagus, Spinach, Brassica, Bean, Anise, Sotolon, Camphor, Allspice, Ginger, Coconut, Walnut, Seedy, Sesame, Gentian, Pine, Cedar, Flint, Graphite, Limestone, Petrichor, Peaty, Mossy, Mouldy, Copper, Parsnip, Corn, Musky, Sulfurous, Olivey, Capsicum, Capsaicin
An ingredient's flavour profile is determined by its core characteristics (e.g. carnal, maillard, and earthy) enhanced by layers of subtle aroma notes (outer bars). When pairing ingredients, aim for a mix of core traits to build balance, and select complementary aroma notes to create harmony.
The Secret Language of Flavour
To understand how flavour notes harmonise, we analysed more than 50,000 popular ingredient combinations. By exploring these pairings, we identified specific flavour notes that frequently occur together, indicating they share a harmonious relationship.
The Flavours That Harmonise With Porcine Notes
Strength of Association Between Flavours
The flavours most associated with porcine notes are: Brettanomyces, Chanterelle, Balsam, Oxidized, Penicillium, Chestnut, Wheat, Brassica, Petrichor, Mossy, Oaky, Acetic, Bay leaf, Leafy, Garlic.
Our analysis shows that the flavour of pork is strongly associated with the flavour of balsam. This suggests we should look for ingredients with a balsam flavour, such as balsamic vinegar, when pairing with the porky accents of pork stock.
The recipe below provides inspiration for pairing pork stock with balsamic vinegar.
Harmonious Flavours Of Pork Stock
Just as our analysis revealed that pork and brettanomycine flavours are often used together, we can identify the full profile of flavours that harmonise with each of the flavours present in pork stock. For instance, the fermented proteins flavours of pork stock are strongly associated with spinachy and grassy flavours.
The aroma notes complementary to the various notes of pork stock can be seen highlighted in the pink bars below.
Flavour Profile Of Pork Stock And Its Complementary Flavour Notes
Flavour wheel chart showing the dominant flavour notes of Pork stock: Porcine, Proteolytic, Glutamic, Porcini, Ovine, Sage, Poultry, Tomatoey, Oyster, Thyme, Allicin, Iron, Bovine, Adipose, Rosemary, Elderflower, Mustard, Butyric, Bay leaf, Hay, Fungus, Saline, Koji, Rice, Smoky, Safranal, Violet, Chamomile, Cinchona, Eucalyptol, Hoppy, Menthol, Asparagus, Spinach, Brassica, Bean, Anise, Sotolon, Camphor, Allspice, Ginger, Coconut, Walnut, Seedy, Sesame, Gentian, Pine, Cedar, Flint, Graphite, Limestone, Petrichor, Peaty, Mossy, Mouldy, Copper, Parsnip, Corn, Musky, Sulfurous, Olivey, Capsicum, Capsaicin
Matching Flavour Profiles
The flavour profile of pork rind offers many of the aroma notes complementary to pork stock, including porcine and fatty notes. Because the flavour profile of pork rind has many of the of the features that are complementary to pork stock, they are likely to pair very well together.
Prominent Flavour Notes Of Pork Rind Are Represented By Longer Bars
Flavour wheel chart showing the dominant flavour notes of Pork rind: Porcine, Adipose, Ovine, Proteolytic, Asparagus, Allicin, Porcini, Charred, Mustard, Toasted, Rice, Glutamic, Grassy, Potato, Resinous, Smoky, Olivey, Squash, Capsaicin, Burnt, Onion, Celery, Oleic, Seaweed
The chart above shows the unique profile of pork rind across 150 dimensions of flavour, while the recipes below offer inspiration for bringing these flavours together with pork stock.
Recipes That Pair Pork Stock With Pork Rind
Linked Flavour Notes
Looking at the aromas that are most strongly associated with the various flavours of pork stock, we can identify other ingredients that are likely to pair well.
Pork Stock's Harmonious Flavours And Complementary Ingredients
Pork stock's Strongest Flavours
Complementary Flavours
Ingredients with Complementary Flavours
Flavour groups:
Acidic
Herbal
Spice
Earthy
Woody
Carnal
The left side of the chart above highlights the aroma notes of pork stock, along with the complementary aromas associated with each note. While the right side shows some of the ingredients that share many of the notes complementary to pork stock.
What To Drink With Pork Stock
The rice notes in genmaicha tea make it a perfect pairing with pork stock. Likewise, the grassy flavours in green tea create a match made in heaven. Explore a variety of ingredients below that beautifully complement the unique character of pork stock below.
Which Vegetables Go With Pork Stock?
Choose vegetables that awaken its greenness or anchor its fermented aroma. Bamboo shoot offers vibrant, clean counterpoints, its verdant freshness lifting the palate. Pea add a gentle, oniony brightness, while swiss chard introduces a sophisticated, anise-tinged elegance.
Alternatively, embrace vegetables that harmonise with pork stock's earthiness. The addition of purple sprouting broccoli, with its subtle brassica notes, can complement the porcini beautifully. Spring onion bridges earthiness and citrus zest, while chinese cabbage lends a pungent vegetal notes.
How Flavonomics Works
We've pioneered a unique, data-driven approach to decode the intricate art of flavour pairing. Our goal is to move beyond intuition and uncover the science of why certain ingredients harmonise beautifully. This rigorous methodology allows us to provide you with insightful and reliable pairing recommendations.
Our analysis begins with over 50,000 carefully selected recipes from acclaimed chefs like Galton Blackiston, Marcello Tully, and Pierre Lambinon. This premium dataset ensures our model distils genuine culinary excellence and creativity.
Each ingredient from these recipes is deconstructed across 150 distinct flavour dimensions, creating a unique numerical "flavour fingerprint." This quantification allows us to apply advanced analytical methods to identify complex patterns between flavour notes.
We identify popular ingredient combinations that frequently appear in our recipe database. Regression analysis is then performed on these pairings to statistically validate and pinpoint truly harmonious flavours.
These insights drive our predictive model, which allows us to take any ingredient (e.g., Pork stock), analyse its detailed flavour profile, and accurately reveal its complementary flavours and perfect ingredient partners.
Explore More
Discover more ingredient profiles and expand your culinary knowledge. Each ingredient page offers detailed analysis of flavour profiles, pairing insights, and culinary applications.
The content on our analysis blog is semi-automated. All of the words were manually written by a human, but the content is updated dynamically based on the data.