曼加利察豬(Mangalica 或 Mangalitza)，亦稱為匈牙利國寶，是一種非常稀有的品種。在匈牙利於19世紀培育出來，本是野豬品種，為抵擋野外零下30度的寒冷天氣，長出一身厚厚的鬈毛，像一頭披着羊毛的豬。牠們在天然環境放牧，以粟米及大豆為主要食糧，絕不會餵飼抗生素、激素等，所以豬油比一般白豬含有較多不飽和脂肪，豬肉有大量奧米加 3脂肪酸和礦物質，比其他品種豬肉健康得多。
綿羊豬不單肉味十足，更是可持續發展肉類。Grand Hyatt Steakhouse主廚Patrick Shimada 特別引入此優質肉類，炮製多款肉汁豐厚、肉質柔軟的曼加利察豬菜式。Shimada說：「脂肪圍在外層入口即融，肉質柔軟，全部都是不飽和脂肪，食得安心健康。」
精選菜式包括煙匈牙利曼加利察豬頸肉、炭燒帶骨豬扒及炭燒厚切肉眼配自家製煙肉。全部菜式都以慢煮這個烹飪方法來突出肉質的柔軟程度及濃厚但沒半點臊味的肉汁。酒店的品酒師亦誠意推介餐酒配對曼加利察豬菜式，如Tokaji Dry – Hungary 2013 及Weingut Huber Spatburgunder – Germany 2012。
Known as the Heritage pig, the Mangalica or Mangalitsa is a rare breed of domestic pig where it is raised in a national park in Hungary. The unfamiliar looking pigs have woolly coats, that help them withstand the cold weather up to minus 30 degree Celsius. They are feed on grass and are not given any antibiotics or hormones; hence the Mangalitsa offers a healthier blend of fats, rich in omega-3 and oleic acids, and the absence of artificial additives.
Indulge in a culinary experience that pays homage to nature and the purity of flavours. Head Chef Patrick Shimada of Grand Hyatt Steakhouse is proud to introduce sustainable yet flavourful Mangalica pork for diners to savour the exceptionally juicy, tender and marbled texture. ‘The thick layer of fat dissolves on your tongue, and is softer and creamier, but all of it is unsaturated fat,’ says Chef Shimada.
Highlight dishes include Smoked pork neck, pork chop and Pork loin wrapped with homemade bacon. All dishes incorporate slow cooking, which successfully brings out the tenderness and intense flavor of the meat. Our sommelier has also recommended several wines that pair perfectly with the ‘Wagyu of pork’, including Tokaji Dry – Hungary 2013 and Weingut Huber Spatburgunder – Germany 2012.
The sustainable Mangalica pork menu is available daily for dinner from 17th October onwards from 6:00 pm to 10:30 pm.