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Pork Belly
Cooked Slowly & Caramelised

When pork belly is cooked gently enough for long enough, some of the fat diffuses into the muscle tissue and makes it meltingly tender. During the subsequent roasting, a crispy crust forms, which in Chinese cuisine takes on a salty and slightly sweet flavour.

The picture shows slowly cooked pork belly and a glass of white wine.
© AWMB/Blickwerk Fotografie

Pairs well with

  • Weissburgunder & Chardonnay (and as always, Veltliner) in Reserve quality balance the fat with their acidity, and their restrained aromas do not mask the slightly sweet notes of the crust. A subtle use of wood in the wine also adds elegance to the pairing. 
  • Piquant & invigorating, the redcurrant fruit & racy acidity of a Schilcher play beautifully off the aromatic fat of the meat. 
  • Also, lightly chilled classic Blaufränkisch with its distinctive acidity and dark berry fruit complements the pork belly perfectly.


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