Braised abalone with pork trotter in a clay pot juxtaposes the luxurious with the down-to-earth. Expensive dried abalone adds a silky texture to the succulent, sticky trotters and a sauce of Yunnan ham, pork and chicken stock. The result is so rich, warming and decadently gooey that only the strongest red wines will work as an accompaniment. Wines with too much oak and not enough fruit sweetness will be buried by this dish.
Sadie Family Columella 2004, Swartland, South Africa