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HG WALTER x MARLO PAIRING 4: PORK

Our team spent a day with HG Walter in their kitchen watching them create a mouth-watering recipe for four meats - lamb, beef, duck and pork. We searched our range to find the ultimate wine to go with each dish, resulting in four delicious pairings. 

For the final pairing of the series our attention turns to pork and HG Walter have rustled up a genuine delight in nduja and basil stuffed pork belly, braised baby gem and peas. We've paired it with one of our absolute favourites, 2014 Misfit Syrah from Sanguis.

HG Walter are kindly offering all Marlo Wine customers 20% off your first order with them. Just use the code: MARLO20 on any order above £70 to get 20% off. Here’s the link for the pork belly...

The 2014 Misfit Syrah from Sanguis will pair beautifully with Nduja and basil stuffed pork belly, primarily due to its bold flavours and structured tannins. The wine is made from 100% Syrah grapes grown in the Santa Ynez Valley in California and boasts a complex flavour profile including notes of dark fruit and black pepper. 

The pronounced flavours of the wine complement the richness of the pork belly and the spicy notes of the Nduja, creating a harmonious combination of flavours. The wine also offers a degree of smokiness that will complement the braised baby gem, adding further depth to the dish. The peas add a touch of freshness that helps balance out the richness of the pork belly and the wine.

In terms of structure, Misfit has firm tannins that help cut through the richness of the pork belly, making it an excellently suited pairing. The wine also has a lengthy finish that lingers on the palate, allowing the flavours to develop and evolve as you eat the dish.

Overall, the 2014 Misfit Syrah from Sanguis is an excellent wine pairing for Nduja and basil stuffed pork belly, braised baby gem, and peas. Its bold flavours and structured tannins make it an excellent match for the rich and complex flavours of the dish, while its long finish allows the flavours to develop and evolve over time.

Nduja and basil stuffed pork belly, braised baby gem and peas (serves 6)

Equipment needed

  • Roasting tray
  • Butchers string
  • Large saucepan

Ingredients

  • 1kg pork belly - skinless and boneless
  • Salt
  • Black pepper
  • 1 whole Nduja
  • 1 bunch of basil
  • Vegetable oil
  • 3 large baby gem lettuces
  • 400g freshly podded peas, or frozen petit pois, defrosted
  • A few knobs of diced unsalted butter

Preheat the oven to 200°C (fan assisted, gas mark 6).

Start by butterflying the pork belly by laying its skin side down on a board and using a sharp knife to carefully cut through the long side of the belly, as if cutting a deck of cards. As you get to the end, be careful not to cut all the way through – what you want to end up with is a piece that is twice the length and opens up like a book.  

Season the inside with a little salt and pepper and then carefully spread the nduja as evenly as possible along the entire belly, along with a scattered layer of picked basil leaves.

Starting with the underside, roll the belly all the way up so that the skin side is last and forms the outside of the joint.   

Tie your rolled belly tightly and evenly with the butcher’s twine or string. Make sure you tie as far to the ends as possible, as this will help to prevent too much of the stuffing from escaping.

Place the joint and a roasting tray, rub with a little oil, season with salt and pepper and place in your preheated oven for 20 minutes.

After 20 mins, reduce the oven temperature to 150oc and continue to cook for another 2 hours, basting occasionally with the nduja-pork juices. Leave to rest for 30 minutes before removing the string and carving.

Cut the baby gem lettuce lengthwise, wash and pat dry with a kitchen cloth or paper towel. Heat a little oil in a large saucepan. Add the gem, cut side down and brown off slightly. Once coloured, remove them from the pan and add the peas along with enough water to barely cover the peas. Season with salt and bring to a boil. Once boiling, add a few knobs of cold butter. When the butter has melted add back the baby gem, this time cut side up. Gently stew down the peas and gem until the water has started to evaporate, leaving a buttery glaze and the gem wilting slightly.  

Season to taste and serve alongside your sliced pork belly!

HG Walter are kindly offering all Marlo Wine customers 20% off your first order with them. Just use the code: MARLO20 on any order above £70 to get 20% off. Here’s the link for the pork belly... 

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