49 Amazing Pork Pairings For You To Try
· April 18, 2021

What goes well with Pork?

After spending hours scouring recipe books and conducting tasting experiments, I've found the following flavor pairings all go well with Pork. Click on any match to view its flavor matches.

  • Apple

    E.g. Danish meatballs and apple curry sauce.I was going to write about pork chops and apple sauce but I’d thought I’d go for something a little different. Now curry might not be the first thing you’d expect to find in traditional Danish cooking, but they have a dish called “Boller I Karry” which roughly translates to “meatballs in curry”. The dish combines ground pork meatballs with an apple curry sauce and is served on a bed of rice. The curry sauce is made with curry powder, flour, butter, and chopped apples. You can find the recipe here.

  • Cabbage

    E.g. Okonomiyaki.Okonomiyaki is a Japanese savoury pancake made famous from the Hiroshima and Kansai areas of Japan. These days though you can find it everywhere in the country. The best places are usually the small dirty back street eateries run by grumpy old men with an unhealthy predilection for chain-smoking.

    Service is quick. The moment you order the master will jump into action oiling the teppanyaki hot plate in front of you with a chunk of pork fat. Then he's busy furiously mixing the batter with finely shredded cabbage and strips of pork belly.

    Before you've had chance to take a sip of your beer he's already pouring the batter slowly on to the hot plate to the sounds of hissing oil. Just 3 more minutes and it's almost done.

    His final trick is to brush the top of the pancake with a thick Worcestershire like sauce and then line it with streaks of mayonnaise and then it's all yours to eat straight off the hot plate.

    The pork and cabbage are delicious together and the ceremony makes it all the better.

  • Cheddar

    E.g. Croque Monsieur.The ham and cheese sandwich is everywhere. The British keep things simple, adding only butter, mustard, or Branston pickle. The French have the 'croque monsieur'. It has the same ingredients but this time the cheese is placed on top of the sandwich and together dunked in beaten eggs and fried in butter. Finally across the pond in Miami, Cuban Americans invented the Cubano sandwich which combines swiss cheese, ham, and roasted pork.

  • Haricot / Navy / White Bean

    E.g. Cassoulet.The cassoulet is a rich, hearty, casserole from the South of France. It takes its name from the pot it is cooked in, the Cassole pot, and is chockfull of white beans and various cuts of pork such as sausages and ribs. Duck legs are also added along with lots of garlic, thyme, bay leaves, tomatoes, and onions and the mixture is slowly cooked, sometimes for several days, to extract all the rich juices. The beans and meat just melt in your mouth and lend themselves perfectly to a full-bodied bottle of red.

    This could quite possibly be the mother of all stews and you can watch an authentic version being cooked right here.

  • Mango

    Why this pairing works:So I tried mango and Proscuitto ham today and damn these two were instant hits together. No need for any other ingredients. Just whack them together on a plate and try it out.

    What do they have in common? Both have an easy-going roundness to them helping them to effortlessly blend together. Sometimes when two flavors do this it can taste a little boring and feel one dimensional but at the end of each bite you get to taste the typical salty and meaty flavors that come with cured meat which adds a little contrast. The ham's saltiness also helps to pull out even more flavor from the mango.

    If you're looking for an easy combination try these two. Perfect in salads.

  • Melon

    E.g. Prosciutto e melone.Sweet cantaloupe melon wrapped in salty prosciutto is a popular appetizer in Italy during the hot summer months. Sometimes a drizzle of balsamic is added for a little tartness and decorative effect. Check it out here

  • Pineapple

    E.g. Hawaii toast.In the beginning, the French invented the Croque Monsieur, a fried sandwich of ham and cheese. Then they took it one step further with the Croque Madame, the same sandwich but topped with a fried, slightly runny fried egg. Neighbouring Germany, not wanting to be outdone, came up with the Toast Hawaii, a toasted sandwich consisting of salty ham, sweet and sour pineapple, creamy melted cheese and topped with a maraschino cherry. Now this is cheat day food!

  • Sage

    E.g. Pan fried pork chops with sage butter.No effort required for this one. Just take a couple of pork chops, seasoned with salt and pepper, and fry them in a heavy pan. A nice heavy bottomed pan which allows just enough space between the chops will ensure you achieve that lovely browning effect.

    In advance prepare a sage herb butter. Basically, this is softened butter with a little garlic, lemon juice and ton of chopped sage all mixed together. You can wrap the butter in kitchen wrap and roll into a cylindrical shape and then slice off a 'coin' whenever you need it. Keeps great in the freezer so this dish will be even faster to make the second time and you can use the butter for other meats too.

  • Watercress

    E.g. Chinese watercress and pork rib soup.Bill from The Woks Of Life blog writes:

    Chinese Watercress Soup with Pork Ribs was a staple at our house growing up. For me, picking wild watercress with my mom was my first memory of enjoying sai yeung choy tong (this is the Cantonese transliteration––it’s xī yáng cài tang 西洋菜汤 in Mandarin).

    Raw watercress has a dark green color with round leaves, crunchy stems, and a refreshing peppery flavor. Like all leafy green vegetables, watercress will take on a dull green color after cooking in soup. In turn, the soup broth gets a soft green tint, and the flavor is quite delicate and delicious. But I have to say, one of my favorite parts of this soup is eating the slow-cooked pork ribs dipped in soy sauce––with some white rice––so good!

  • Watermelon

    E.g. A salad of ham, watermelon and basil.Nigel Slater puts this flavor pairing to work in a simple salad of torn ham and watermelon served with a simple dressing of basil, yoghurt and olive oil. Explaining the dish he says:

    And so it was with the ham salad I made this week, the meat torn roughly into frayed shards and tossed with ripe fruit. I used watermelon, whose sweet, cool juice is so refreshing with the salty quality of cured meat, but I could have used slices of cantaloupe or honeydew, nectarines or mango. (Never try to tear a mango, by the way.)

    Nigel Slater "The Guardian"