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)
Add all ingredients together and marinate pork belly for 24-36 hours.
Preheat oven to 295°F
Remove pork belly from marinade, place in a casserole pan, cover, and cook for 2.5-3 hours.
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.
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