Roasted Pork Rib Cap with Winter Squash and Cote Rotie from the Rhone Valley make a great pairing that’s easy to make.
Pork, the other white meat is versatile. Depending on the preparation and spices, pork can be paired with wines from every end of the spectrum from, big, bold, jammy, California Cabernets, to Rhone wines, to Pinot Noir, Chardonnay or Bordeaux wine. This dish paired with a Cote Rotie. Other wines would have worked, but we were in the mood for Cote Rotie.
We’re simple cooks around here. We start and end with the key to great food, the right ingredients. The cut we used, the rib cap is not a common cut, you might have to search around, or substitute a pork loin.
Regardless of the cut you use, remove it from the refrigerator for an hour before cooking. Take a red hot stick pan and place some olive oil in the pan. Sear all 4 side of the meat in the pan,
Pull apart some leeks and place the leaves in the bottom of the roasting. Place the pork in the pan, over the leeks and finish cooking the pork in your oven.
Pick two or three different types of squash. Cut them in half and roast them in the oven until they are soft. Let them cool until you can hold them so the skin can be removed the meat sliced.
Remove the pork and the leeks from the pan. Let the pork rest. Take some veal stock, Deglaze the pan, Slick the pork, lay it over the leeks and alternate the slices of pork with squash. Spoon some of the stock you deglaze the pan with ad scatter some berries, persimmons and pomegranate seeds and you’re done!
The berries, with their acidity makes this a slightly better match for brighter wines like Burgundy or Cote Rotie. If you want a bigger wine with dinner, leave out the berries.