mezzomediPork
Tender, fatty pork, with sweet, juicy flesh that pairs well with sweet and savory flavors.
Pork offers tender and flavorful meat, appreciated for its versatility in Mediterranean cuisine. Traditionally consumed in fine cured meats (ham, pancetta) or roasted, it remarkably absorbs the flavors of local herbs and spices. A central element of Iberian, Italian, and Greek cuisines, pork lends itself to slow braising, salting, and emulsifying into richly flavored sauces.
Best pairings
Fennel seed Classic86%Fennel seed and pork, Italian sausage and porchetta.
Pomegranate molasses Classic86%Hispano-Middle Eastern combination: molasses complements the umami of pork with a sweet-sour note.
Tomato Classic84%Pork ragù, Mediterranean braised sauces: tomato acidity balances the richness of pork.
Garlic Classic82%Garlic on roasted pork and porchetta.
Red wine Classic80%Provençal red wine braises: tannins and body complement the fatty meat of pork.
Marjoram Classic80%Greek and Italian marjoram: a delicate, sweet herb, a signature of Mediterranean sausages and cured meats.
Fennel Classic80%Pork with fennel; the anise lightens the rich meat (porchetta).
Rosemary Classic80%Rosemary and pork, porchetta and roasts.
Thyme Classic79%Provençal thyme: classic mineral herbaceousness for roasted and braised pork in France and Italy.
Sage Classic79%Sage and pork, the aroma of roasts.
Plate builder, pantry, dishes: it's all in the app.
In the kitchen
Signature dishes
Substitutes
FAQ
What goes with pork?
Pork pairs especially well with fennel seed, pomegranate molasses, tomato, garlic and red wine. Fennel seed and pork, Italian sausage and porchetta.
What can I substitute for pork?
If you don't have it, try: veal, lamb, chicken.