Back to blog
Back to wine

Fool-Proof Pork Belly Recipe with Amisfield Méthode - Expert Guide | The Wine List NZ

After writing about food for years, I've discovered that the most revelatory pairings often challenge conventional thinking. Sam Davies' insights about sparkling wine's incredible food-pairing ability completely changed how I approach rich, savoury dishes like this.

Foolproof Pork Belly

This is the most reliable pork belly method I know—no fussy techniques or grill anxiety.

The fennel seed rub creates aromatic, crispy skin that pairs beautifully with sparkling wine's cleansing bubbles and bright acidity. 

Recipe Overview

  • Prep Time: 15 minutes
  • Cook Time: 2 hours 15 minutes
  • Total Time: 2 hours 30 minutes
  • Serves: 6 people generously
  • Difficulty: Easy (truly fool-proof!)
  • Best Season: Year-round (perfect for special occasions)
  • Wine Pairing: Amisfield Brut Méthode Traditionnelle

Ingredients

For the Pork Belly:

  • 2kg piece pork belly, skin on (ask your butcher to score the skin in 1cm intervals)
  • 1 tsp vinegar (optional, for rubbing)
  • 2 tbsp fennel seeds, lightly crushed
  • 2 tbsp sea salt flakes

For Serving:

Instructions

1. Prepare the Fennel Rub

Preheat oven to 180°C. Rinse and pat the pork belly dry; check the skin is well-scored. Rub the vinegar over both sides if using.

Lightly crush fennel seeds with the salt in a mortar and pestle or use the base of a saucepan on a dry chopping board. Rub generously all over the pork, working into the score marks.

2. Slow Roast Skin-Side Down

Line a roasting pan with a piece of baking paper.

Place pork belly skin-side DOWN in the pan. 

Wrap the entire pan tightly with the foil, creating a sealed packet. Roast at 180°C for an hour and a half.

3. Prepare for the Crackling Blast

Remove from oven and turn oven to its highest setting (usually 240°C+).

Carefully unwrap the foil—save this foil as you'll reuse it. The pork will be tender, and the fat will have rendered beautifully.

Notes on Gravy:

The liquid will be too salty for gravy.  Taste it. If you need gravy, add a little of this to a chicken stock to pull the flavour through.  Really, this is best served with a fruit sauce, like cooked apple or chutney.

4. Create the Crackling Setup

Line a clean roasting pan with the used foil, then a fresh sheet of baking paper.

Place pork skin-side UP on the foil. Wrap the foil up the sides of the belly to protect the meat from drying out, leaving only the skin exposed to the heat. Place in the middle of the oven.

5. Blast for Perfect Crackling

Roast at the highest temperature for 45-50 minutes until the skin is deeply blistered, golden, and sounds hollow when tapped. Don't even open the door for the first 30 mins. 

6. Rest and Serve

Rest for 5-10 minutes before carving into thick slices. Serve with well-chilled Amisfield Brut—the bubbles cut through the richness beautifully.

Laura's Expert Tips

Wine Pairing Revelation:

Sam Davies' (Chief Winemaker at Amisfield) insights about sparkling wine's food-pairing ability completely opened my eyes.

The Amisfield Brut handles every rich, savoury bite perfectly—the bubbles and acidity cleanse the palate between each mouthful of crispy pork, while the wine's elegant structure complements rather than competes.

Fool-Proof Method:

Years of serving this recipe has taught me that this skin-down approach is virtually fail-safe. The foil creates a steam environment that renders the fat perfectly, then the final blast gives you crackling that never disappoints. No anxiety that it will burn under the grill, no complicated timing.  Transferring to a clean pan reduces the amount of smoky, rendered fat in your home kitchen.

Fennel Seed Magic:

Fennel seeds add an aromatic note that beautifully bridged by the sparkling wine's clean finish. The slight anise flavour elevates the pork without overwhelming it—exactly what you want when pairing with something as elegant as méthode traditionnelle.

Serving Strategy:

Having worked in food for 25 years, I know timing matters for entertaining. This method lets you get a portion of cooking out of the way early in the day. Then just blast for crackling when guests arrive, hopefully without the smoky show. The sparkling wine stays perfectly chilled throughout.

Why This Wine Pairing Works

The Amisfield Brut Méthode Traditionnelle demonstrates exactly what Sam Davies meant about sparkling wine's incredible food-pairing versatility.

Its crisp acidity and persistent bubbles cut through the pork's richness while the wine's elegant yeast character complements the fennel's aromatic notes.

Serve well-chilled at 6-8°C in flute or tulip glasses to maintain the bubbles that make each bite feel fresh and clean.

Shop Amisfield Brut Méthode Traditionnelle

Serving Suggestions

Perfect For:

  • Sophisticated dinner parties where you want to surprise guests with unexpected pairings
  • Special occasions that call for both comfort food and elegant wine
  • Weekend entertaining when you want impressive results without stress

Complete the Meal:

  • Start with simple oysters or light canapés
  • Serve alongside a warm roasted root vegetable dish with herbs and a chutney style dressing.

Recipe Notes & Variations

Seasonal Adaptations:

This method works year-round, and the sparkling wine pairing feels appropriate for any season. In summer, serve with lighter sides; in winter, add heartier vegetables.

Dietary Modifications:

Naturally gluten-free and dairy-free. 

Scaling Up/Down:

Recipe scales perfectly—I usually down-grade my roasting pan to a slice pan and this makes the foil wrapping method even easier. For smaller groups, a 1kg piece works with the 45 minutes at 180°C.  Then check the crackling after 30 minutes, but allow for 45 minutes.

Storage & Reheating:

Leftover pork keeps 3 days refrigerated. To restore crackling, place under a hot grill for 2-3 minutes—the fennel seeds become even more aromatic when reheated.

Enjoyed this recipe? Browse our sparkling wine collection or call Laura directly on 021 591 500 for personalized wine recommendations that will surprise and delight your guests. Her 25 years of cooking and writing means she knows which unconventional pairings ring true.

Related Content: