Whisky Recipes - Perfect Pairings Part 2
Continuing our very special partnership with chef Gary Robinson comes a second treat for the tastebuds, conceived especially to pair perfectly with our Glen Scotia Seasonal Release 2021
Glen Scotia brand ambassador, Gary Mills has been lucky enough to join Gary Robinson for this very special pairing. “While the concept of food and drink go hand in hand, it is eye-opening to collaborate with Gary Robinson to delve deeper into flavour profiling and consider how they marry together to enhance ingredients on the plate and in a dram – or even better to be enjoyed together. This sense of ‘togetherness’ is woven throughout Glen Scotia, which for centuries has endured by virtue of the unique spirit of its community. Food and celebrations, often centred around the town market cross, are part of the history of our tight-knit community in Campbeltown.”
The second installment in our perfect pairings is an Asian-inspired glazed pork belly dish. This draws on Gary’s global culinary experience and travels. The signature flavours of sweet spice, oranges and brown sugar all closely reflect the festive signature notes of our latest dram, making this a perfect pairing for an alternative Christmas main meal, or indeed a Chinese New Year celebration. You can find the full video here, captured at The Balmoral Hotel’s SCOTCH Bar and kitchens, or read on for the recipe.
Gary Robinson commented on the dish: “In Hong Kong, char siu is usually purchased from a Siu Mei establishment, which specialises in meat dishes – char siu, soy-sauce chicken, roast goose, crispy belly pork. These shops usually display their merchandise by hanging them in the window and, as a result is often eaten with one of these other meat dishes in a rice box meal."
Whisky Char Siu
Gary Robinson, Executive Chef, Balmoral Hotel, Edinburgh
Makes approx. 800g of finished meat
- 800g pork belly
- 15g Chinese five spice
- 30 Chinese Rice wine
- 2 slices of fresh ginger
- 2 garlic cloves, crushed
- 50g yellow bean sauce
- 50g hoisin sauce
- 50g white sugar
- 1 cinnamon stick
- 15g honey
- Glaze: 50g of honey mixed with 50g whisky
- Optional Side Dish: Pearl barley, nuts & parsley
- Put the pork into a large bowl, add the remaining ingredients (except the honey-water glaze) and massage the ingredients into the pork.
- Cover, transfer to the fridge and leave to marinate for at least 2 hours or overnight.
- After marinating remove the pork from the fridge, vacuum pack with the marinade and steam at 85°c for 12 hours, pressing under a weight once cooked.
- Once portioned, reserve all marinade juices and add to the honey whisky mixture for glazing.
- Roast at 205°c for 12 minutes, turning once halfway through and brushing with more glaze.
- Baste the pork with the remaining glaze after removed from the oven. You want the pork to be a deep amber colour and the marinade should ultimately be sticky and dry.
- Serve with side dish of pearl barley, nuts and parsley.