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Seared Scallops with Crispy Pancetta
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Twice Cooked Pork Belly
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TWICE COOKED PORK BELLY
Chef: Jay Kim
Pairing: Domaine Les Ondines 2015 “Passion” Grenache Syrah Mourvèdre
Butterfly the pork belly and place flat, skin side down.
Spread the mustard over the pork belly.
Season well, then drizzle a bit of calvados over the meat.
Starting from the end with less skin, roll up the pork belly firmly into a tight roll. Using kitchen string, tie the pork into a roll. Score the pork skin in a diamond pattern at 2-3 cm intervals.
Pour the pork stock into a large roasting tray, add spices, bring it to the boil, then simmer for 30min.
Preheat oven to 180°C.
Place rolled pork belly in stock, cover with baking paper, then cover tightly with another sheet of foil.
Cook pork in oven until soft (about 2-3 hrs). Remove pork from stock then transfer to a plate to cool, then cover and place in the fridge for at least 3 hours to chill.
Strain braising stock into a large saucepan and reduce by ¼. Allow to cool, then spoon off and discard the fat solids.
Dice the apple and cornichon.
Saute cornichons with butter in a medium saucepan, cooking until the butter starts to burn.
Add wine then simmer to reduce by half, then flambe with remaining calvados.
Add reduced pork stock and reduce again by half. Add cream and diced apple, and continue to reduce the sauce until is thick. Season well.
Remove strings from the pork belly, then slice the roll into 2cm thick rounds.
Preheat a chargrill on high heat.
Grill pork belly each side until crispy and charred.
Shave fennel and toss with some olive oil.
To serve, place pork belly on a serving plate, drizzle over the apple sauce, and top with the fennel.
2kg Pork belly (skin on bone out)
2 tbs wholegrain mustard
2L pork stock, extra water
4 garlic cloves
3 star anise
2 cinnamon sticks
1 tsp black peppercorns
½ tsp fennel seeds
2 pink lady apples
2 oz calvados
120ml dry white wine
100ml apple juice
1 large fennel