10 February 2019 | Raidis Estate
The year of the Pig, and the Goat
2019 is the year of the Pig in the Chinese Zodiac, and with the advent of Chinese New Year, we thought what better way to celebrate than with a tip of the hat to the year of the PIG, a stunning pork belly recipe, and a perfect Raidis Estate wine match with our PG Oak project wine.
Now, we do have to be a little discrete here in making a big deal about the year of the Pig, as the team Raidis goats have a bit of a chip on their shoulder when we talk about other animals, so we’re making this the year of the Goat too, just at Raidis Estate.
We are pretty sure the goats will be happy with that, as we’re matching the dish with one of our/ their wines, there’s a prominent goat on the front label, and of course the wine is the champion of the match!
Asian crispy pork belly
What you’ll need
1kg pork belly
2 cloves garlic, crushed
2 tsp. fresh ginger, finely grated
2 tsp. Chinese five spice
60ml light soy sauce
60ml hoi sin sauce
60ml dry sherry
¼ cup brown sugar
½ tsp. olive oil
1 ½ tsp. sea salt flakes
Place pork belly on a wire rack (over the sink) rind side up, and carefully score rind at 1cm intervals. Gently pour boiling water over rind and then pat dry with paper towel. Allow to cool for 10 minutes.
Meanwhile, combine garlic, ginger, five spice, hoi sin sauce, sherry and sugar in a bowl. Add marinade to lined baking pan, and place pork in the marinade, skin side up.
Preheat oven to 180C, and roast pork belly for 45 minutes or until tender.
Brush rind lightly with olive oil and sprinkle with salt. Place pork under a hot grill until skin is crispy and golden.