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.
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.