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FROM ZHONG CAN YI JIU: RED-BRAISED PORK WITH TOFU SKIN WITH “RABAJÀ” BARBARESCO DOCG BY GIUSEPPE CORTESE

The long concoction of the belly, its fat and the sugar added, soften the umami of ingredients such as soy sauces and Xiaoshing wine. The soft tannins of the well balanced Rabaja, its moderate acidity and over all the fruit (dried red berries) are good matches for the dish. The wine doesn’t taste saggy and offers a refreshing sensation after each bite of pork and tofu skin. Its reasonable sweetness and the slight heat proof to be a further good complement of the dish.

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