We like to keep the holiday spirit going well into winter. This recipe is comforting, warm and rich in spices and flavor. Napa Valley Syrah is dense, bold and full of character and it requires a dish with power to stand up to the complexity and strength. We like this recipe because it makes for a great shared Sunday dinner with family and friends.
• 2 tablespoons cumin seeds, toasted and ground
• 1 tablespoon black pepper
• ½ cup coarse salt
• ½ light brown sugar
• 1 (3 pound) pork belly
• Zest 1 orange
• 1 ¼ cups fresh squeezed orange juice
• 2 sticks cinnamon
• 1/3 cup maple syrup or agave nectar
• 2 cups chicken stock
In a small skillet over medium heat, toast cumin seeds. Remove from skillet and finely grind. Transfer to mixing bowl and add black pepper, salt and sugar. Remove two tablespoons of the mixture and set aside for the glaze.
Rub remaining spice mixture all over the pork belly. Cover and refrigerate for 6 to 8 hours.
In a small sauce pan, combine the reserve spice mix, orange zest, ¼ cup OJ, cinnamon sticks and maple syrup. Bring to a simmer over medium heat, cook until slightly thickened. Remove from heat and set aside (takes about 5 min).
Preheat oven to 300°F. Remove pork belly from refrigerator and rinse off spice mixture; pat dry with paper towels. Add remaining 1 cup OJ and chicken stock to roasting pan. Place over medium-high heat and cook until liquid comes to a simmer. Add pork, fat side up, to roasting pan. Transfer to the oven and cook until meat is tender (about 2-2 ½ hours).
Increase oven temperate to 425°F. Cook pork belly until skin is brown and crisp. Baste with reserve glaze every 10 minutes. Remove pork from roasting pan and transfer to cutting board; let it stand for 10 min before slicing. Recipe inspired by Martha Stewart.
Tierra y Mar Syrah
Napa Valley, California
Tierra y Mar translates to Earth and Sea, a nod to the special relationship between land and water. At Tierra y Mar, they produce wines that are the ultimate expression of nature’s balance and harmony, allowing the wines to speak for themselves as they are the unique creation of the grape, soil, water and climate of where they are grown.
This Syrah is produced from vineyards in select parts of Napa Valley. Soils are predominately gravelly silt loams, which generally contain more nutrients and moisture that allows for better infiltration of water. Napa Valley is also blessed with a cool morning fog that rolls in from the San Francisco Bay, keeping temperatures moderate and afternoons warm and dry. A long, steady growing season with ample sun and moderate temperatures gave winemakers the gift of picking what they wanted at complete ripeness.
Douglas Danielak, Winemaker
“This Syrah is indicative of that, with classic aromas of plum, raspberry, blueberry and clove on the palate. A bold mouth-feel exhibiting grippy tannins, with juicy red and dark fruit balancing the spice notes and deep texture of this wine.”
VARIETAL: 100% Syrah
APPELLATION: Napa Valley, California
ANALYSIS: 14.4% alc/vol
FEATURED WINE CLUB WINE: JANUARY 2015