Any food on a grill, requires some flavour from classic wine and, Sizzling pork skewers with Tomich Hilltops Pinot Noir is one among them.
Sizzling pork skewers are thin slices of pork meat that are skewered and marinated in spices like coriander root, ginger, coconut milk, fish sauce, dark soy sauce, and sugar. Grilled over coal, the sugar caramelises the pork pieces, which char around the edges giving it a rugged taste.
Pinot Noir made from the Heartbreak Grape, is the ultimate pinnacle of red wine excellence. Light bodied with a velvety texture, earthy palate and black cherry fruits make this variety well suited to a number of Asian dishes. Japanese food such as grilled pork, chicken teriyaki, tuna/salmon sushi taste heavenly with this wine. It also goes well with Chinese and Thai dishes which include pecking duck, dumplings and soft shell crab.
300g – 400g Pork fillet
2 cups Kokuho Sushi rice, steamed greens to serve
1/4 cup Soy sauce
100g Obento Pickled ginger
100ml Obento Mirin Seasoning
1 cup Castor Sugar
100 ml Green ginger wine
Step 1: Place all marinade ingredients in a small saucepan and simmer until liquid is reduced by half. Reserve 1/2 cup marinade.
Step 2: Marinate pork with remaining marinade and refrigerate for 4 hours.
Step 3: Fold the pork and thread 3 – 4 pieces onto each skewer.
Step 4: BBQ or pan-fry skewers for 3 minutes each side, basting often.
Serve hot with steamed rice and green vegetables, drizzled with reserved marinade.
Being a white meat, pork needs to be complemented by a lighter bodied red wine that also matches the sweetness in the sauce. Pinot Noir is a light bodied red that has the juicy and soft texture that will harmonise beautifully with this dish.
Pinot Noir has steadily grown in popularity in Australia as wine-lovers search for an alternative to fuller reds made from Shiraz and Cabernet Sauvignon. It now seems that the best examples of Pinot Noir are grown in cooler conditions. Pinot Noir is temperamental and sensitive to a whole range of influences in both vineyard and winery. Australian Pinot Noir is typically low in colour pigmentation, has a perfumed nose and shows red fruit such as cherry, raspberry and plum flavours balanced by smooth tannins. Great Pinot Noir should age well and develop complex truffle, game and earthy characters.
The Wine Selectors Tasting Panel recommends the Tomich Hill Hilltops Pinot Noir 2013. Pale garnet red in the glass, it exudes an aromatic mix of strong red fruits, earth, florals, mushroom and forest floor. Ripe and juicy, the palate has generous layers of dark cherry and strawberry fruit, subtle stalky complexity and toasty, spicy oak support. Elegant yet powerful with seamless, velvety persistence.
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