The late, great Anthony Bourdain wondered in his 2010 book, Medium Raw, if there was any “better, more noble, more magical animal than the pig?” The beloved chef and TV personality followed the question with a declaration: “Not from a cook’s perspective there isn’t.”
Delicious dining opportunities are limitless when it comes to the pig. Almost every part of the animal can be created into something delectable, from the belly and loin to the ham, hocks and all the bits in between. And that’s not to mention the many different ways pork can be prepared. Grill it, sear it, bake it, fry it: the flavor will show up front and center no matter the cooking method.
It’s no wonder why it’s the third-most consumed meat in the U.S. Celebrated chefs and home cooks around the world often use it to create dishes as extravagant as a crown roast or as humble as the hot dog.
Considering how versatile pork can be, it should be no surprise that there are endless opportunities to create the perfect wine pairing for the meat.
“You can easily pair pork with wine,” says Dan Solomon, executive chef and director of culinary services at The Kitchen at Priest Ranch in Yountville, California. “With one of those richer cuts, like a pork belly or a pork shoulder, you can get a bigger, bolder wine to compliment that or stand up to it. And with those leaner cuts, like a pork chop or a pork tenderloin, pair
This Article was originally published on Wine Enthusiast
