With its diverse attractions, McLaren Vale has adopted the motto, "One Region, so many worlds." In keeping with this, Coriole presents an 'alternative world', being the home of Australia's longest continuous production of Sangiovese. Blended with Shiraz, this grape cuts through the fat in chef Tom Tilbury's pork belly dish.
1kg of pork belly
1-2 litres of chicken stock
1 cup of rock salt
200g puy lentils
600ml chicken stock
1 bay leaf
¼ cup extra virgin olive oil
1 tbsp thyme leaves
1-2 tbsp aged red wine vinegar
4 medium size leeks, washed and trimmed
½ bunch flat leaf parsley, leaves picked
½ cup chopped fennel fronds
½ cup basil leaves
½ bunch rocket
1 lemon, zested
2 tbsp extra virgin olive oil
1. Pre heat oven to 180°C. Place all ingredients for herb paste in a blender and blend on high until smooth,
2. Place pork belly skin side up in a baking tray deeper than the pork belly, pour the stock into the tray, cover the pork skin with rock salt, place in oven for 1 hour, topping up stock if required. Increase oven to 250°C, remove salt and roast until the skin is crisp. Remove from oven and place on a wire rack. Cover
with foil to rest.
3. For the lentils: bring chicken stock and bay leaf to the boil and add the lentils, reduce heat and simmer until soft, drain and set aside. While lentils are cooking, heat oil a frying pan over medium heat, add shallots, sauté until translucent, and add the thyme. Add to cooked lentils with vinegar, season with salt
4. For the leeks: reduce oven 180°C. Toss leeks in oil, salt and pepper. Heat a frying pan over high heat, add leeks and cook for 5-8 minutes or until partially black on the outside. Wrap in baking paper and aluminium foil and bake until soft. Remove and split lengthways down centre.
5: To serve – spoon the lentils onto a serving dish with approx. a cup of stock from the pork. Arrange the pork belly and leeks onto the lentils and spoon the herb paste over the top.
Wine Match: Coriole McLaren Vale Sangiovese Shiraz 2017