Pork Belly, Egg and Potato Hash With Port

Chef David Santos, Louro, New York
Lizzie Munro
Issue: February 28, 2014

In this recipe shared with Wine Spectator, which chef David Santos of Louro restaurant in New York pairs with tawny Port, he tops a savory potato hash with a fried duck egg. But what puts the dish——and the pairing——over the top are the large cubes of crisp pork belly, which are braised in beer before being deep-fried and scattered over the egg and hash.

For the full article, check out the new issue of Wine Spectator, on newsstands January 28, 2014.

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!


Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of WineSpectator.com

MEMBER LOGIN

= members only

Keep me logged in      Forgot Password?

Free Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions

» View samples
» Or sign up now!
» Manage my newsletter preferences

Classifieds

The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories