Sake-Pairing Pork Belly Sous Vide and Puffed &

Das passende Pairing

The pairing is a meeting of two diverse, traditional cultures. The modern pork belly is somewhat less hearty than the classic Tyrolean. Nevertheless, the puffed pork skin contains plenty of fat, which is nicely integrated by the strong alcohol content and the vibrant acidity. In addition, the acidity harmonises with the slight sweetness of the edamame cream. The long cooking time results in extremely tender meat, which reflects the soft, ricey texture of the sake. The edamame glazed in malt butter have a fine bite. This develops a delicate minerality on the palate that can only be unlocked by this combination. The foam paired with the umami finish of the junmais served in the choko round off this pairing.

View this product