Food and wine pairing - Triple Gold Quarisa Enchanted Tree Cabernet Sauvignon … a taste sensation
It’s Christmas! Time for delicious food and even more delicious wine. Try these two made-in-heaven food matches over the festive season courtesy of Laithwaite’s Wine People—you’ll love them!
These wines both feature in the mixed case in the featured Laithwaite’s Wine People’s special festive offer of 12 wines plus free picnic table, 2 free picnic glasses and 1 free bottle of bestselling Gold-medal Kilikanoon Baroota Shiraz, all for $139.99 with free delivery. You can also order this offer online at wp.wine/5622059, or by calling 1300 762 832 and quoting 5622059.
James Halliday calls John Quarisa a “magician”—his wines do seem to have a magic knack of winning gold medals. This one has three! It’s an absolute taste sensation, bursting with vibrant red and black fruits, lovely spice notes, fine tannins and a deliciously moreish finish. It makes a melt-in-the-mouth match to this succulent roast pork belly with grilled pineapple salad recipe as well as other barbecued meats.
PREP + COOK TIME 4 HOURS
- 2.5kg piece boneless pork belly
- 2 cloves garlic, crushed
- 1 teaspoon chinese five-spice
- 2 tablespoons finely grated fresh ginger
- 1 tablespoon sea salt
- 1/3 cup (80ml) chinese cooking wine (shao
- hsing) or dry sherry
- 1 medium pineapple (1.25kg), peeled, cut into
- small wedges
- 2 medium red capsicums (bell peppers) (400g),
- sliced thickly
- 3 lebanese cucumbers (400g), cut into lengths
- on the diagonal
- 1 cup loosely packed fresh coriander (cilantro) leaves
- 1 teaspoon japanese soy sauce
- 2 tablespoons sweet chilli sauce
- 2 tablespoons lime juice
- Preheat oven to 170°C/340°F. Line a large baking dish with baking paper.
- Using a very sharp knife or Stanley knife, score pork belly skin at 5mm (¼-inch) intervals.
- Place pork on a wire rack, skin-side up, over the sink. Pour boiling water over the skin, then pat dry with paper towel.
- Combine garlic, five-spice, ginger and half the salt in a small bowl. Rub paste over pork flesh only, not the skin. Pour cooking wine into lined dish. Place pork in dish, skin-side up. Rub remaining salt into skin. Roast pork for 3 hours or until tender.
- Increase oven to 250°C/500°F; roast pork for a further 30 minutes or until skin crackles.
- Meanwhile, heat a grill plate (or barbecue) over high heat. Cook pineapple and capsicum until browned. Remove to a serving plate; cool. When cool, add cucumber and coriander.
- Combine sauces and juice in a small bowl; spoon dressing over pineapple salad.
- Serve pork belly cut into thick strips with pineapple salad.