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  • September 20, 2014
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  1. Of swine and wine

    Posted Feb 23rd 2012, 12:00am

    ... Sarah Wong When it comes to wine pairing, Cantonese roast pork complements both whites and reds. There is no rigid rule on what to pour with roast pork, so feel free to experiment. Open a few bottles with your friends to see which combination you like best. Chinese roast pork tends to be richly textured with multilayered taste sensations. Char siu has a honeyed, char-grilled ...

  2. Perfect match

    Posted Jan 24th 2008, 12:00am by Simon Tam

    ... by Simon Tam simon@iwinecentre.com There are many versions of English pork pie but it's essentially jellied pork baked in a sturdy crust. Apart from the usual salt and pepper, the pork can be seasoned with many other spices. The best wines with pork pie, which is usually eaten cold, need freshness and subtle tones that can interact with the spices. The wine also should ...

  3. 2007 Bastianich Plus

    Posted May 28th 2012, 12:00am

    ... and meats such as pork and chicken. It even has the strength to stand up to spicy cuisines such as Thai or Shanghainese. The wine is available at Lupa for HK$480. ...

  4. Perfect match

    Posted May 02nd 2010, 12:00am by Simon Tam

    ... with Simon Tam simon@iwinecentre.com There's nothing glamorous about steamed pork belly with shrimp paste- but it is delicious. In place of plain salt, the shrimp paste is used to season the fatty pork. The paste bestows a much more complex flavour- its salt has been changed by the fermentation process- and it's carried by the sweetness of the shrimp. In preparation, ...

  5. Perfect Match

    Posted Feb 22nd 2007, 12:00am by Simon Tam

    ... Simon Tam Braised pork hock with naam yu (fermented beancurd paste) is a humble but comforting dish. The hefty, rich pork hock has a lot of fat, which carries the salty, savoury flavours of the naam yu. It's a perfect dish to eat with lots of piping hot steamed rice. When cooked correctly, the meat has a wonderful texture from the pork hock's succulent, jelly-like skin ...

  6. Perfect match

    Posted Dec 27th 2007, 12:00am by Simon Tam

    ... While the initial taste is salty, subsequent mouthfuls reveal sweet and fresh flavours. In Chinese cuisine, salted fish is usually paired with sliced or minced pork. The best wines to go ... with plenty of deep, concentrated fragrant fruit. It's a perfect match with salted fish and steamed minced pork. The wine's fruit richness massages the fish's texture and the defined ...

  7. Perfect match

    Posted Oct 09th 2011, 12:00am

    ... silky wine that is unmistakably elegant. The wine massages the pork liver and provides support to both the liver and spinach. Try chilling this Dom Perignon less than other champagnes ... well with the supreme broth. Serve this wine cool to the touch before, during and after the pork liver. Available for HK$249 at Oliver's (tel: 2869 5119) ...

  8. Lifestyle - Food & Wine - WINE RATINGS

    Wine Ratings: How to pair with Japanese

    Posted Jan 31st 2013, 12:00am by Sarah Wong

    ... and kurobuta pork. HK$660   Louis Latour Chateau Corton Grancey Grand Cru 2002 The year 2002 was an excellent vintage for red Burgundy. Optimum harvest conditions ensured ripe fruit with balanced ...

  9. Asian grapevine

    Posted Oct 20th 2011, 12:00am

    ... One expects Hainan to have wonderful seafood, but the meat dishes were equally good. I was very impressed with the Dingan black pig barbecued meat. The fatty part of the pork was crispy like ... on and on: Wenquan goose, Lingao suckling pork, Wanquan carp. The succulent meat dish called Dongshan lamb is actually goat cooked until tender in coconut milk, and originates from the Dongshan ...

  10. Perfect match

    Posted Sep 05th 2010, 12:00am by Simon Tam

    ... Simon Tam Stir-fried rice vermicelli with shredded pork and preserved cabbage is a humble dish but it can be sublime if quality ingredients are used. The rice vermicelli adds bulk, texture and a basic platform to soak up other flavours while the shredded pork lends sweetness and a savoury meat tone. Just about any type of preserved cabbage will work with this, from the spicy ...




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