The slow cooking process for this pork belly makes for an outrageously tender and luscious texture, which helps temper the Merlot’s youthful tannin, coaxing more fruit and underlying flavors to the forefront. Chef Britny likes to serve pork belly with roasted root vegetables, white bean and fennel ragout, as well as the following salad of frisée and apples.
Heat oven to 300 F. With a sharp knife, make parallel ¼” cuts across the pork belly skin and fat but not into the meat. Rub generously with seasonings. Drizzle with 2 Tbsp olive oil and rub in. Place pork on a rack in a baking pan, skin side up. Roast 2 to 2 ½ hours, until very tender and falling apart. Increase heat to 425 F and roast for 20 minutes to crisp the skin. Remove and let rest for 10 minutes before slicing.
To make vinaigrette, whisk vinegar, lemon juice, honey, shallot, and mustard in a medium bowl. While whisking vigorously, slowly drizzle olive oil into the vinegar mixture. Adjust seasoning with salt and pepper and stir in chopped herbs.
Place frisée and apples in large bowl and season lightly with salt and pepper. Dress with enough vinaigrette to coat the greens and apple, saving any remaining dressing. Divide the salad between 4 plates and serve immediately with pork belly and the 2016 Merlot.