Spring cannot come soon enough, as this winter has felt loooong!
Day-dreaming about warmer climes, I decided to make a dish that’s a strange combination of hearty, but fresh, due to all the herbs used.
Porchetta is a Tuscan speciality, which comprises of a pork belly, stuffed with aromatic herbs and garlic. Plus, with the affordability of pork belly, it’s the perfect pre-payday treat!
Although it looks a faff, it’s actually really easy to make, as it’s the oven that does all the hard work, and it doesn’t half look impressive when you bring it to the table.
So what wine deserves to pair up to this meaty indulgence?
The obvious choice would be an Italian red, but I decided to go for something a little left field, and picked an affordable alternative to Chateauneuf-du-Pape.
The wine was the Chateau Mignan, Minervois (Roberson, £9.95) which hails from the south of France. It’s full bodied, dark and inky and made with classic Chateauneuf-du-Pape grapes (Syrah & Grenache). What else could work better with a big hunk of meat?
With a very full body, it had a complex flavour profile ranging from strawberry, vanilla, and baked black fruit to black olive and earthy characters. All of which paired well with this meaty dish.
If you’re out of London and want an alternative, then any wine from Minervois, or even a fresh Italian red would do the trick.
Recipe stolen from Gennaro Contaldo. I served mine with roasted fennel too.