2 pounds pork belly (skin on)
salt and pepper
1 cup Tokaji Aszú 5 Puttonyos (Sárga Borház uses Disznóko)
Preheat the oven to 275°F. Cut the pork belly into 1-inch cubes and season with salt, pepper and a few tablespoons of Tokaji Aszú. Turn the cubes into a roasting pan large enough to hold them in a single layer and cover with foil. Roast for 3 hours, turning the meat and basting occasionally with the juices and a few more tablespoons of Tokaji Aszú. After three hours, remove the foil and continue cooking, basting occasionally with the rest of the Tokaji and the pan juices. Once the pork is crispy on the outside and perfectly tender within, remove it to a warm plate and pour the juices into a saucepan. Cook over medium-high heat until thickened. Serve the pork with the sauce on the side.
This recipe is featured in the print edition of the December 2015 issue.
photo by Kent Lew
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