Exceptions:

Christmas Eve 11am - 3pm
Christmas Day CLOSED
Boxing Day CLOSED
New Year’s Eve 11am - 4pm
New Year’s Day CLOSED
Good Friday - CLOSED
Anzac Day 12pm - 4pm

KG’s Pork Belly with Asian Style Salad

Serves
6
Preparation
20
Cooking
160

Often described as one of Australia’s unsung heroes, old vine Barossa Grenache is finally getting the respect it deserves.

Along with its modest alcohol and medium weight, Grenache’s spicy flavour profile and persistent length have established it as an ideal food wine.

Our winemaker KG loves cooking for his family and is Grenache obsessed, so he knows a thing or two about what to pair with the great grape.

This dish beautifully blends the freshness of Asian flavours with rich, succulent, pork belly, and is balanced perfectly by the mouth-watering mid palate and gentle acidity of our Old Bush Vine Grenache.

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Ingredients

  • 1 kg boneless pork belly
  • 2 - 3 tablespoons sea salt
  • 1/4 cup Australian Extra Virgin Olive Oil
  • 1/2 cup brown sugar
  • 1/3 cup red wine vinegar
  • 2-3 star anise
  • 1 cup chicken stock
  • Juice of 1 lime (plus wedges to serve)
  • 1 cup mint leaves
  • 1 cup coriander leaves
  • 1 cup Thai basil leaves
  • 3 spring onions sliced
  • 1 long red chilli thinly sliced

Method

Pre-heat the oven to 220°C before placing the pork on a rack in a roasting pan with the skin side up. Score the pork at 1cm intervals.

Rub the sea salt into the skin, then drizzle with the olive oil.

Fill the pan with water to just under the rack then place in the oven and roast for 30 to 40 minutes, or until the skin has puffed up and become crispy.

Once crispy, reduce the oven to about 160°C and roast for a further 90 to 120 minutes, or until the meat is tender. Top the baking tray with water as necessary.

While the pork is roasting, place the brown sugar, vinegar and star anise in a pan over low heat, and stir until the sugar has dissolved.

Simmer for 5 minutes, then add the chicken stock before simmering for a further 5 to 10 minutes until the liquid has reduced by half.

Add the lime juice and continue to reduce until syrupy.

Take the pork out of the oven and rest for 10 minutes before carving into cubes and arranging on a platter to serve.

Scatter with herbs, spring onion and chilli, then drizzle with the dressing. Serve with lime wedges and a glass of Yalumba Old Bush Vine Grenache.

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