Perfect match

Braised suckling pig with fermented bean paste is not only fantastically tasty, it's also economical, because it's usually made from leftover, no-longer-crisp suckling pig. It's a hearty, soulful combination, with the suck- ling pig forming a solid flavour platform. The roasting process gives the dish a deep flavour that allows it to link up and take advantage of the equally deep, brown colour and richness of the fermented bean paste. This dish should be accompanied by a wine that is secure about its fruit integrity and has a healthy balance.

Grace Vineyard Deep Blue 2008, China

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