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JUDGING WINES IN CONJUCTION WITH APPROPRIATE FOOD

The Lighter Bodied Dry Red Wines
were judged with BOILED PORK BELLY WITH SEASONAL VEGETABLES AND A LIGHT BOUILLON

 

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As presented by Celebrity Chef MICHAEL MANNERS

Serves 4.

INGREDIENTS

1.5KG Pork Belly, Skin on
Salt and Pepper
Bay Leaf
Fresh Thyme

For the Stock
2 large Onions quartered
1 Leek cut into small pieces
2 Carrots chopped into small pieces
2 Celery Sticks diced
1 Head of Garlic cut in half
20 crushed black Peppercorns
4 Star Anise
8 Sprigs of Thyme
4 Bay Leaves
A few Parsley StalksVegetables: Turnip, Swede, Carrot, Potato, Parsnip, Zucchini etc..(Your Choice)

METHOD

48 hours before
  1. Season the Pork with the Salt, Pepper, Bay Leaf and Thyme. Cover and refrigerate.
24 hours before
  1. Wash and dry the Pork Belly.
  2. Place the pork in a saucepan with the stock vegetables and seasoning. Cover with cold water.
  3. Bring slowly to the boil, skim and cook on a very low simmer (90 degrees) for about 2 hours.
  4. Allow the pork to cool in the cooking liquid.
  5. Remove the pork and strain the stock. Keep warm.
  6. Prepare the vegetables:
  7. Cut into equal sizes, rectangles or barrel shapes (turned) about 2 long and 1 thick.
  8. Cook each variety in turn in boiling salted water plunging into iced water when barely cooked to set the colour and stop the cooking.

TO SERVE

  1. Reheat the pork for 5 to 6 minutes and the vegetables for about 1 to 2 minutes in the stock.
  2. Strain the stock again through a cheese cloth.
  3. Cut the belly pork into serving portions. (If prepared in advance, leave the pork belly in the strained liquid to keep it moist.
  4. Serve the Belly Pork in large bowls, the Pork in the middle, the vegetables around it.
  5. Spoon the stock over it with chopped Parsley added at the last moment.
Notes
  • You can caramelise the skin of the pork by laying the belly skin side down in a frying pan, colouring and crisping the skin, being careful not to burn it.
  • Mustard or horseradish can be served with this dish, but I feel it takes away its delicate flavours.

Click to review previous Chefs’ food recipes for this Category of Wines.



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