Pairings | Pork belly
I always think it’s misleading to describe pork as a ‘white meat’. Strictly that's accurate, I suppose, but ‘whiteness’ somehow seems to suggest lack of flavour.
Pork belly has become one of the most popular main courses on restaurant menus so what should you drink with it? It doesn't have to be wine . . .
Sometimes I wonder what pork belly doesn’t pair with. It seems to be delicious with so many drinks but even so It’s always intriguing to find a new match.
Pork and apple is, of course, a match made in heaven but the pairing was taken to new heights for me by mixologist Jack Adair Bevan of The Ethicurean who invented an Old Fashioned cocktail with a twist to go with a dish of slow roast pork.
Those of you who have been following the reports from my recent gastronomic junket in Chicago shouldn’t run away with the impression I spent all my time drinking Champagne and Château Lafite. One of my best meals was at chef Paul Kahan’s Blackbird where they have a craft beer list that should make most British restaurants hang their head in shame.
Like many of the best recipes this came about by accident. I bought a box of free-range organic pork and didn’t have enough room for it all in the freezer so left out 4 thick slices of pork belly ...
This may be a mystifying pairing to those of you who don't live in the UK but bear with me ....
If you're looking for new ideas for a Sunday roast try TV chef Gennaro Contaldo's fantastic porchetta (stuffed rolled pork belly) from his lovely book Gennaro: Let's Cook Italian which is all about the dishes he makes at home for his family and friends.
Sometimes the best matches are the unexpected ones. I was (shameless plug alert) helping the team at my son’s restaurant Hawksmoor select wines for a dinner to celebrate their 10th anniversary which will feature some of the classic dishes they’ve had on the menu since the early days.
Fennel is one of the handful of vegetables that can influence a main course pairing - almost always for the better. Its aniseed flavour seems to have a pronounced affinity with many wines, especially whites. Here are some suggested matches with recipes that two British chefs have published this weekend - Gordon Ramsay in the Times and Skye Gyngell in the Independent on Sunday.
A re-run of an old post following a visit to Alsace, updating my recommendations on the best pairings for the region's dry and off-dry white wines.
Well, I don’t know about easy but there must be some easier way to get people into German wine . . .
Of course it depends what type of IPA you're talking about. A relatively light style will lead you in a different direction from a huge, hoppy double IPA, but these I think would be my top five . . .
Although I’m supposed to be the wine expert in the family my husband has an uncanny knack of alighting on exactly the right bottle when we go out to eat, unfailingly plucking the bargain from any wine list.
If you’re after a bright, fruity, sunshine-filled red to carry you through the dark, dreary days of winter you couldn't do better than this delicious Côtes du Rhône.