Pinot Gris paired with Sticky Chinese Pork Belly

We love some mid-week eating inspiration and our assistant winemaker Justin has the goods this week! ⁠
His tip for seriously delicious food and wine experience is to pour a glass or two of Summerhouse Pinot Gris and cook up some sticky pork ribs with Chinese bao buns. ⁠ The ginger spice characters in the Pinot Gris perfectly enhance the spice and sweetness in the ribs. Yum!

INGREDIENTS:

1 kg Rindless pork belly slices - chopped in half

4 cups hot chicken stock

1 tbsp ginger

3 cloves garlic - peeled and roughly chopped

1 tbsp rice wine

1 tbsp caster sugar

GLAZE:

2 tbsp vegetable oil

pinch of salt and pepper

1 tbsp ginger

1 red chilli - finely chopped

2 tbsp Honey

2 tbsp brown sugar

3 tbsp soy sauce

1 tsp lemon grass paste

To Serve:

INSTRUCTIONS

Add pork belly, stock, ginger, garlic, rice wine and sugar to a heavy-based pan. I use a cast iron casserole pan.

Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.

Turn off the heat, remove the pork from the pan and pat it dry.

Chop the pork into bite sized chunks.

In a small bowl, mix 1 tbsp of the oil, along with a pinch of salt and pepper, ginger, chilli, honey, brown sugar, soy sauce and lemongrass paste.

Add the remaining 1 tbsp of oil to a frying pan and heat over a medium-high heat.

Add in the pork, along with a pinch of salt and pepper, and fry, turning regularly, until the pork starts to turn golden.

Now pour the glaze over the pork and continue to cook for a couple of minutes, turning the pork often, until the pork looks dark and sticky.