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Pork, Wine and Cider

Posted in: Grilling, Dinner, Pork,

Description

The phrase “Pork, The Other White Meat” should perhaps be change to “Pork, The Often Forgotten Meat.” Many people perceive it as not being as healthy as chicken, however pound for pound, it has more nutrients than chicken.

Pork is also very versatile, when it comes to pairing it with wine.  Pork dishes can be divided into five categories: Ham, Bacon or Sausages; Spicy Pork; Herbed Pork; Asian-Spiced Pork and Roast Suckling Pig and Barbecued Ribs.  Ham, Bacon or Sausages pair well with German-style Riesling wines, while Spicy Pork dishes prefer Gewürztraminer wines.  Herbed Pork flavors are drawn out best by a white wine such as the Chardonnay.  However, not all pork dishes pair better with white wines. Both Asian-Spiced Pork as well as Roast Suckling Pig and Barbecued Ribs are fans of red wine pairings. The first best tasting with a Pino Noir while the ladder with a Zinfandel.

An even better pairing for this meat is cider or cidre. Pork and cider are a flavorful pairing.  Naturally Gluten Free, a great choice of cider is Stella Artois Cidre, which “is a crisp and refreshing Belgian recipe cider crafted with handpicked apples and is delivered by the full flavor of red apple, enhanced by peachy, apricot notes, complimented by the woody finish,” says Stella. The traditional and less sweet version of this cider is a great counterpoint to the salty robustness of pork. Some great dishes that you can prepare with pork are pork shoulder tacos and pork belly with star anise.


Ingredients

Pork, Wine and Cider

3 pounds pork belly

½ tablespoon of vegetable oil

1 tablespoon hot paprika

2 tablespoon ground cumin

2 star anise

6 garlic bulbs, crushed with skin on

2 shallots, slice in half with skin on

½ teaspoon salt

1 tablespoon crushed black pepper

12 ounces Stella Artois Cidre

Instructions

1. In a plastic freezer bag add all the ingredients except the salt and Cidre. Massage into the pork and leave to marinade overnight

2. Pre–heat the oven to 300˚F. Remove meat from fridge and leave to reach room temperature before placing in the oven, pork fat side up in a deep roasting tray

3. Add salt and black pepper on the top of the skin and then Cidre to the roasting tray. Cook for 2 to 2½ hours until meat is tender

4. Increase temperature to 400˚F and cook for a further 20 minutes until fat is crisp on the top

5. Remove the pork belly from the oven and allow to rest before cutting and serving with a Chalice of Stella Artois Cidre over ice.

 

Recipe Courtesy of Stella Artois

About The Cook

Jake RojasRojas spearheads Tallulah's culinary artistic vision. He originates from El Paso, Texas and is a graduate of the Culinary Art Institute of Dallas. Rojas has held positions as Executive Chef of The

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