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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.
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