Best Wine Pairings for Pork Belly

A crispy-skinned, oven-roasted pork belly pairs beautifully with off-dry Riesling, which has bright acidity and a touch of sweetness to balance the dish's savory richness. If you prefer red wine, Pinot Noir is a great option, offering red fruit flavors and soft tannins that won't overpower the delicate texture of the pork.

For slow-braised pork belly, which develops deep umami flavors, a medium to full-bodied Syrah is a fantastic choice. Its dark fruit, pepper, and smoky notes match the richness of the dish. On the white wine side, Viognier provides a fuller body with floral and stone fruit notes that complement the tender meat.

If your pork belly is prepared with soy sauce, hoisin, or five-spice, Gewürztraminer is an excellent white wine pairing due to its aromatic, slightly sweet nature that balances the dish's spices. For a red option, Zinfandel, with its ripe fruit and peppery finish, works well with sweet and savory Asian-style glazes.

Pork belly with barbecue sauce or smoky seasoning pairs best with Grenache, a red wine with juicy fruit flavors and low tannins that won't clash with the sweetness of the sauce. If you prefer white wine, Chenin Blanc, with its crisp acidity and subtle fruit notes, cuts through the richness of the pork.

For spicy or chili-infused pork belly, a dry rosé provides refreshing acidity and fruitiness to balance the heat. Sparkling wine, such as Prosecco or Cava, is also a great choice, as the bubbles cleanse the palate and enhance the crispy texture of the dish.