Cool Climate Pinot Noir and Chardonnay

Bended Knee Vineyard

Things to cook...

This page will feature a recipe that will change from time to time. It may be one of my favourites, or something from a favourite restaurant.

 

We start with an aromatic and spicy roast pork recipe that has evolved from a few sources. The first a recipe from Jamie Oliver’s Naked Chef (p. 109) and secondly from the mix of Asian inspired spices that Teague Ezard uses in his book Contemporary Australian Food. This is a fantastic cookbook (ISBN 1 74066 185 0) and one I hardly closed around New Year when I got some time to spend in the kitchen.

 

The traditional food match for Pinot Noir is quite often cited as duck, but just recently I have begun to think that pork offers a very good (and perhaps better) alternative.

 

The aromatics of this recipe match up well with the fragrant and elegant 2004 Bended Knee Pinot Noir. I would welcome your comments.

Place the spices on a tray and roast in a low oven, shaking frequently to prevent them burning, approx 5 minutes.

 

Grind the spices, salt and garlic in a mortar and pestle until fine (I sometimes remove the fibrous bits of cardamom pod that refuse to grind down but you can leave them in).

 

Rub spice and salt mix into the entire surface of the pork, but especially the crackling. Place in a roasting tray (crackling side up) and pour over the oil. Place into a hot oven (200°C) for 15 minutes, reduce to moderate (180°C) and cook for a further 1¼ hours. Take out the meat, cover in foil and rest for 30 minutes. Serves 6 - 8.

 

Serve with root vegetables roasted with garlic and rosemary, and a bottle of 2004 Bended Knee Pinot Noir.

 

Note: I normally don’t measure the spices precisely so you may want to alter these quantities to suit your own taste. Cooking times based on 20 minutes for every 500 grams of meat plus 30 minutes extra.

1.5 kg Pork shoulder, rolled

2-3 cloves of garlic

Salt

Olive oil

Aromatic Roast Pork with Asian Spices.

Spices:

(1-3) Star Anise

1 Cinnamon stick

1 Nutmeg

2-3 Cloves

1 teaspoon Cumin seeds

1 teaspoon Coriander seeds

1 teaspoon Cardamom seeds

1 teaspoon Fennel seeds