Top pairings
5 wine and drink pairings for roast pork belly (updated)
Pork belly has become a cheap and popular main course so what should you drink with it? It depends how you cook it. but it doesn’t have to be wine . . .
If it’s roasted you can basically go with the same kind of pairings as you would with any roast pork. For example
*Medium-dry cider. It may not be the flashiest choice but it’s top of my list. Pork and cider go together like - well, pork and cider. Pear cider (perry) works well too, especially sparkling perry
*India Pale Ale, particularly heavily hopped American IPAs with a touch of sweetness. A brilliant match
*German riesling. Pork belly is quite fatty so the delicious sharpness of a Riesling really cuts through especially when the pork is served with apple or spiced as it is in this recipe. Alsace and Austrian Rieslings work well too
*Beaujolais and other Gamay-based reds. Bright and fruity. Just the job.
*Southern French Grenache-based reds such as Côtes du Rhône work well if you fancy a more full-bodied red.
If pork belly is stir-fried and given more of a sweet and sour treatment like this dish with ginger and plums I’d also go for a riesling though maybe one from New Zealand or Washington State in the US. Or even a gewürztraminer (ginger works well with gewürz.)
With char siu (Chinese BBQ pork) I’d be more inclined to go for a pinot gris or a fruity red like a light grenache or garnacha.
Image credit: Pixabay
10 food pairings for peaty whiskies
Following my trip to Islay a while ago I drew up some pairings for its extraordinary peaty whiskies. I’m not a great one for whisky dinners but I like the idea of serving tapa-sized dishes with a dram.
Many of these are untried but here are some of the flavours and ingredients I think would work with whiskies such as Ardbeg, Lagavulin and Laphroaig.
1. Roquefort
Must kick off with a classic. Read this match of the week for the reason why
2. Mutton or rare breed lamb
A pairing that’s closer to home. Islay almost certainly has more sheep than people and the lamb has the same sort of rich, aromatic flavour as salt marsh lamb. In miniaturised terms I’d be thinking of mutton pies or a not-too-spicy lamb samosa.
3. Middle eastern style lamb meatballs or kofte
Similar thinking with a touch of spice
4. Char siu, barbecued or pulled pork
It would heighten the smokey barbecued effect deliciously, I think, and could deal with the sweetness of a marinade
5. Smoked reindeer or venison
Scandinavians are great fans of Islay whiskies, I hear, and I’m sure would love smoked meats like reindeer or venison with them - maybe as a part of a tailormade smorgasbord selection
6. Teriyaki salmon
Again a speculative pairing but I reckon cubes or skewers of teriyaki salmon would work really well
7. Kipper quiche or paté
You’re not going to want to drink whisky with your kippers (I would hope) but in a tartlet or mixed with cream or cream cheese in a paté I’m sure it would work.
8. Charred or roast aubergines
There’s got to be a veggie pairing for peaty whisky and my money’s on aubergine - most likely in the form of the middle eastern spread baba ganoush.
9. Kitcheree
The authentic Indian version with lentils rather than the anglicised one with smoked haddock. Served as a rice bowl.
10. Plain, dark chocolate - at least 70%
Pretty good with blended whisky - bound to be good with a peaty one.
And one for luck: Maltesers! I was originally tipped off by someone who works at Lagavulin and then tried it for myself. It's weirdly moreish - you have to try it for yourself!
Photo by Scott Jessiman Photo at shutterstock.com
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