White Meat | Food & Wine Matching | Online Food & Wine Guide from Corney & Barrow

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Chicken, turkey, veal and pork all come under the rather unappetising banner of “white meat”. The choice of wine here very much depends on the weight and texture of the dish, the palette of flavours and aromas and the method of cooking. Something as paired down as plain roast, grilled and pan-fried dishes will be complemented equally well by a richly-textured white as a light red, an approachable Pinot Noir or Barbera, for instance. Creamy sauces tip the balance towards aromatic whites and spices works well with some accessible Australian blends, red or white. Wine-based casseroles are best served with a wine similar to that with which the dish has been made. The addition of tomatoes introduces a more Mediterranean feel and country wines from southern France, Spain, Portugal and Italy are obvious accompaniments, although the Rhône and Chile also provide attractive, complementary wine styles. Aromatic whites from Alsace, Austria, Germany and Portugal are a reliable port of call for spiced eastern dishes, as are some examples from New Zealand and Australia.
See below for our recipe suggestion and matching wines

Our white meat recipe:
Slow-roasted Belly of Pork with Thyme-infused Mash and Bramley Apple Sauce

Serves 4

Ingredients
1kg pork belly
2 cloves garlic, sliced
3 onions, sliced
Salt
1kg potatoes
200ml milk
75g butter
Few sprigs of thyme
Salt
500g Bramley apples, peeled and cut into chunks
50g caster sugar
4 tablespoons water
Pinch of cinnamon
Knob of butter

For the pork
Preheat oven to 160°C

With a very sharp knife score the rind at 1cm intervals lengthways. Press the sliced garlic into the underside of the pork and season. Pat the skin dry with kitchen towel and sprinkle with salt.

Line a baking tray with baking paper and place the sliced onions in the middle. Sit the pork on the onions, skin side up, add about 1cm of water to the bottom of the tray and put in the oven. Cook for 2½-3 hours, checking and adding water so it doesn’t dry and the delicious juices that drip from the pork do not burn.

For the mash
Peel and chop the potatoes and cover with salted water. Bring to the boil and cook for about 15-20 minutes, until potatoes are completely cooked all the way through. Drain until completely dry and put back in the pan.

In the meantime gently simmer the milk with a few sprigs of thyme to infuse the flavour. Sieve to remove the thyme.

Add the warm milk and butter to the potatoes and blend with an electric whisk until smooth and creamy.

For the sauce
Put the apples, sugar, pinch of cinnamon, knob of butter and water in a pan on a medium heat and simmer, stirring occasionally for 5-10 minutes, until the apples are broken down and the sauce has the desired consistency.

Recipe by Charlie Capehorn www.charliefood.co.uk