Where the Heart of Wine Beats – Crispy Pork Belly Wine Pairing

Enjoy a robust Reserva Rioja—paired perfectly with this Crispy Pork Belly, microgreens and pickled sides of pear, red onion, or cucumbers.
 

Crispy Pork Belly Ingredients:

3 Slabs of pork belly (skin on)

½ Cup fish sauce

½ Cup sweet chili sauce

1 Knob of ginger (rough chopped)

3 Cloves garlic, smashed

3 Tbsp. Oyster Sauce (for drizzle)

 

To Marinate:

Add all ingredients together and marinate pork belly for 24-36 hours.

 

To Cook:

Preheat oven to 295°F

Remove pork belly from marinade, place in a casserole pan, cover, and cook for 2.5-3 hours.

 

For Drizzle:

After pork belly is cooked, strain liquid into 1 qt. saucepan.

Add 3 Tbsp. oyster sauce and cook for 5 minutes over medium heat, or until desired thickness.

 

To Sear & Serve:

Place pork belly skin side down in a large cast iron skillet until evenly browned and crisp.

Add drizzle and serve with your choice of pickled sides.

 
Download Recipe
 

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