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Pairing Pork with Asian Flavors

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Pork is sometimes a tricky thing to pair wine with. Because it’s a type of meat that is flavored mostly by what sauce you cook it in, the wine pairing largely depends on those flavors. For example, if you’re making a BBQ pork, then I would suggest a Rose or Beaujolais. But if you’re using Asian ingredients then a Gewürztraminer or Riesling would be a better match because the sugars in these wines help smooth out the spice in the food.

Last night MM Jr. (MM’s younger brother) joined me for dinner. I offered to cook for him when he told me that he mostly ordered dinner every night. MM Jr. pretty much eats anything, but I was craving Asian food so I opted for this stir-fried pork dish from Cooks Illustrated, a recipe that my mother has been making for years. I follow this recipe to the T (except I do the pork in one batch) and I love all the Asian components in the dish, especially the oyster sauce. It’s pretty easy to make as long as you prepare all the ingredients in advance and have them within an arms reach (like all stir fry dishes). I also made a side of Trader Joe’s Brown Rice Medley, which I cooked in a rice cooker with chicken broth and one teaspoon of butter. It turned out very moist and flavorful, with a great texture and full of healthy ingredients. Be sure to start your rice well before (45 min-1 hour, brown rice takes longer than white) you begin making the stir fry so that it’s ready to serve when the stir fry is ready. Additionally, I put together a salad of romaine lettuce, chopped carrot, thinly sliced cucumber, scallions, yellow pepper and miso dressing. The miso dressing is homemade, lasts a while in the fridge and has a lot of crossover ingredients with the pork stir fry – so it makes for a perfect side salad!

Miso Dressing

  • 2 large garlic cloves
  • 1 1/2-inch piece of ginger, outside cut off
  • 1/3 cup seasoned rice vinegar
  • 2 TB white or yellow miso
  • 1 TB toasted sesame oil
  • 1/3 cup olive oil
  • 1/2 tsp white pepper
  1. Chop garlic and ginger in a food processor.
  2. Add vinegar and miso and process to combine.
  3. Add oil while motor is running in a slow, steady stream.
  4. Add white pepper and briefly process.
  5. Transfer to jar and refrigerate. Makes 6-8 servings of dressing for individual salads.

I paired this meal with one of my favorite American Gewürztraminers, 2011 Navarro Cuvée Traditional Gewürztraminer. It’s slightly sweet with a good balance of spice – perfect for any Asian stir fry. A steal at only $15, the winery is sold out of the 2011 vintage but still has a small lot of the 2010, which is also delicious. Even MM Jr. (who once claimed he didn’t like wine) had two glasses! I must admit, I have been quite successful at converting the MM boys into wine drinkers…

About Kelsey

Kelsey is a food and wine lover residing in Napa, California, where she does marketing for a boutique wine collective. She previously lived in San Francisco for over six years, where her blogging journey began. She loves to cook seasonal meals and experiment with new wine pairings. She has been drinking and learning about wine with her father since she was 14, and cooking in the kitchen with her mother since she was 6. Both of her parents taught her well about seasoning and flavors, and she continues to learn more with every meal that is made.

One response »

  1. Sounds like something I would make for dinner! 😉


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