Few culinary experiences rival the satisfaction of biting into perfectly cooked pork belly—its crisp, crackling skin giving way to layers of unctuous fat and tender meat. But to truly elevate this dish, one must consider the pairing. The answer? Sherry. More specifically, a rich, complex, and time-honored oloroso like Lustau Oloroso Emperatriz Eugenia. This wine, aged for almost two decades in the solera system, offers depth and intensity that can stand up to the bold flavors of pork belly while adding layers of intrigue to each bite.

Reading time: 3.5 Minutes

Author: Lucas Payá

Date: 02/19/2024

Category: Pairings

Few culinary experiences rival the satisfaction of biting into perfectly cooked pork belly—its crisp, crackling skin giving way to layers of unctuous fat and tender meat. But to truly elevate this dish, one must consider the pairing. The answer? Sherry. More specifically, a rich, complex, and time-honored oloroso like Lustau Oloroso Emperatriz Eugenia. This wine, aged for almost two decades in the solera system, offers depth and intensity that can stand up to the bold flavors of pork belly while adding layers of intrigue to each bite.

<strong>Tiempo de lectura:</strong> 3.5Minutes<strong>Author:</strong>Lucas Payá <strong>Date:</strong> 02/19/2024<strong>Category:</strong> Pairings

UNDERSTANDING THE FLAVOR PROFILES

A well-executed pork belly dish balances crispy textures, rich fat, and deep umami flavors, calling for a wine that cuts through the richness while complementing its caramelized edges. Lustau Oloroso Emperatriz Eugenia does just that, with nutty, toasted notes, hints of candied orange peel and pecan nuts, and a lingering warmth that enhances the dish. Its natural acidity counteracts the fattiness, while oxidative aging creates deep, caramelized flavors that mirror the pork’s savory-sweet profile. A touch of salinity and subtle sweetness further harmonizes with the dish’s guindilla pepper heat. Together, the wine and pork belly engage in an elegant dialogue, elevating each other without overpowering.

BEST SHERRY VARIETIES FOR PORK BELLY: OLOROSO

While amontillado and palo cortado can also work well, oloroso reigns supreme for pairing with pork belly. It offers the body and structure to withstand the dish’s richness while providing complementary flavors that add depth.

Lustau Rare Oloroso Emperatriz Eugenia in particular is a remarkable choice, known for its exceptional aging, intense aromatic profile, and unparalleled balance. It bridges the gap between power and finesse, making it an impeccable match.

ABOUT LUSTAU OLOROSO EMPERATRIZ EUGENIA

Named in honor of Empress Eugenia de Montijo, the last Empress of France and wife of Napoleon III. This oloroso is aged in a solera system, developing intense aromas of dried fruits, dark spices, and roasted nuts. Its silky texture and warm, persistent finish make it an ideal wine for robust dishes.

Learn more about oloroso, its origins, naming, flavor profile and aging process. Everything you need to know on this article.

ENHANCING YOUR DINING EXPERIENCE WITH SHERRY AND PORK BELLY

Enhancing your dining experience with sherry and pork belly goes beyond taste—it’s about creating a multisensory moment. Serve Oloroso Emperatriz Eugenia slightly chilled (13-14°C or 55-57°F) to preserve its complexity while refreshing the palate, and use a large white wine glass or similar to concentrate its rich aromas and allow the wine to breathe. For the best effect, take a sip before your first bite, letting the wine coat your palate, then enjoy the pork belly, followed by another sip of oloroso to appreciate the transformation of flavors.

To elevate the presentation, serve the pork belly on a dark ceramic plate to contrast with its golden-brown, crispy skin, and drizzle the reduced sauce around the meat rather than over it to let the textures shine. Garnish with fresh, thinly sliced green onions and crushed roasted hazelnuts to echo the nutty character of the sherry.

HOMEMADE PORK BELLY RECIPE WITH A SHERRY TWIST

Ingredient List for the Pork Belly:
• 1 kg (2.2 lbs) pork belly, skin-on
• 2 tbsp sea salt
• 1 tbsp black pepper
• 1 tsp smoked paprika
• 1 tbsp olive oil

Ingredient List for the Reduced Sauce:
•½ cup Lustau Oloroso Emperatriz Eugenia
•1 cup beef or chicken stock
•2 tbsp soy sauce
•1 tbsp honey
•1 tbsp apple cider vinegar
•3 hot gundilla peppers, whole
•2 green onions, thinly sliced

Step-by-Step Cooking Instructions:

1. Prepare the Pork Belly:
• Score the skin of the pork belly in a crisscross pattern.
• Rub with salt, pepper, and smoked paprika, ensuring the seasoning gets into the cuts.
• Let sit uncovered in the fridge for at least 8 hours (or overnight) to dry the skin.

2. Roast for Crispiness:
• Preheat oven to 160°C (320°F).
• Place the pork belly on a wire rack over a roasting pan.
• Roast for 2.5 hours, then increase the heat to 220°C (430°F) and roast for another 20 minutes until the skin crisps up.

3. Prepare the Sauce:
• In a saucepan, combine the Oloroso, stock, soy sauce, honey, vinegar, and gundilla peppers.
• Simmer on medium heat until reduced by half and thickened slightly.
• Stir in the sliced green onions just before serving.

4. Serve and Enjoy:
• Slice the pork belly into bite-sized cubes or thick slices.
• Drizzle with the reduced Oloroso sauce.
• Serve with a glass of Lustau Oloroso Emperatriz Eugenia.

FREQUENTLY ASKED QUESTIONS ABOUT PORK BELLY AND SHERRY PAIRING

What Makes Sherry a Good Match for Pork Belly?

Sherry, particularly oloroso, has the depth, structure, and acidity to balance pork belly’s richness while complementing its caramelized flavors.

Can I Use a Different Wine If I Don’t Have Oloroso?

While oloroso is ideal, alternatives include a amontillado or palo cortado, both of which share oxidative depth and can stand the rich flavor and intensity of the pork belly.

How can I adjust the recipe for different taste preferences?


For more heat: Add extra guindilla peppers or a touch of cayenne.
For a touch of sweetness: Increase the honey or add a splash of orange juice to the sauce.
For an umami boost: Stir a teaspoon of miso paste into the sauce while reducing.