Perfect match

There are two sections of a pig's stomach: the dark grey side is a thin muscle wall and is rather crunchy compared to the lighter coloured, thicker and more succulent part. There are many ways to cook stomach: it can be steamed, stir-fried, deep-fried and boiled into soup. Compared to other offal cuts, the pig's stomach has a lot of flavour - it's nutty and juicy. When stir-fried with black bean sauce, the richness is magnified and the savoury sweetness contrasts well with the black bean flavours. The perfect wine with this humble but delicious dish needs plenty of substance to hang on to the texture as well as the intensity of the black bean sauce.

Mulderbosch Chenin Blanc 2007, South Africa

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