Pork Pork Belly

wine match with pork belly stewed in spiced soy sauce?


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Wine Pork Pork Belly

wine match with pork belly stewed in spiced soy sauce?

Willem | | Oct 1, 2010 02:10 PM

Am breaking my head over a good match with pork belly stew in spiced soy sauce. I am hoping for your creative tips!?!

To be more exact:

Pork belly gently fried shortly, and then stewed for hours low temp in stock with sherry vinegar, light (salty) and some dark (slightly sweet) soy sauce, flavoured with onion, bit of chili, lots of garlic, leek, carrot, celery, ginger, star anise, black pepper, coreander seeds, cumin, and a drop of sesam oil.

Especially the soy sauces and star anise make the taste. Exremely aromatic.
The pork belly is very tender and rich.


Champagne would come to the rescue, but what else...
I am think off dry chenin blanc from the Loire, or off dry riesling, but what about a rich creamy white rhone? Or a flavoursome, fruity, quality, young pinot noir? A very rich gruner veltliner like Hiedler Maximum maybe? High level pinot gris/grigio like Elzas Zind Humbrecht or Trimbach, or Cantina Tramin. And what about gewurtztraminer (or muscat)??
A rich high level bit aged fiano maybe....? White priorat?

Or something bone a Tim Adams white for extreme contrast?

Main issues are I guess some sweet or not at all in the wine?
And very rich taste the wine needs - or is the extreme opposite best?
And of course some aromatic match to make it nice...

Thanks for your thoughts and help!

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