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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.

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