Sure.....why not....it's an acedic fruity stuff....white works well,,,especially if there is yesterday's bottle handy.
Linda c

I am afraid you will have to throw away you pork bell. You should not have used white wine. It is not authentic. :-)

"---I know in Japanese and Chinese cooking, all wine used for beef or other meat is ''white'', but I'm not even sure you can make red wine with rice.
--"

I just looked in my pantry, I have one gallon of Chinese Shaoxing wine. It is dark amber in color.

Shaoxing wine is the prefered wine for cooking in Chinese recipes for meats. It has a very nice flavor. the alcholhol content at 16% is more than whites, I use it also in stewing and many other recipes.

dcarch

How is Shaoxing wine made amber? I don't know much if anything about wine making, but assumed that red wine needs red grapes so that non-white rice wine needs non-white rice. Is that way off base?

I didn't throw out the pork belly, but my daughter won't eat it, and none of my neighbors were home, so I had nothing much to do with it - stuck it in the fridge - I don't eat more than 2-3 pieces at a go.

I call pork white meat anyway and would use white wine.

"---How is Shaoxing wine made amber? ---"

I am not sure. Red rice? Black rice? Brown rice?

Interesting aroma for cooking. I even used it once in coq au vin instead of Pinot Noir.

Pork belly is such a popular meat now. It's featured by Ducasse, and it's on menus all over the place.

I enjoy making it with cracking skin.

dcarch

How do you make pork belly? I'm looking for different ways.

Gigot a sept heures (seven hour leg of lamb) is a braise of lamb cooked with white wine. It's the second item in the thread at the link.

Here is a link that might be useful: roaster link

Posted by johnliu "How do you make pork belly? I'm looking for different ways."

There are so many ways. I like roasted pork belly with crackling skin. The best recipes for crackling skin, IMHO, is the Chinese way, something like these:

http://en.christinesrecipes.com/2011/03/crispy-roast-pork-belly.html

http://www.atablefortwo.com.au/2010/01/04/crispy-roast-pork-belly-siew-yuk-%E7%83%A7%E8%82%89/

and the pork comes out like this:

dcarch

Ah, interesting.

My process is more troublesome. I slow cook the pork belly for 4 hours (or pressure cook for 1 hour) submerged in liquid, then uncover the pot, remove enough of the liquid to expose the skin, and roast the open pot so that the skin roasts and crisps while the meat continues to braise submerged. Meanwhile the removed liquid is reduced to a sauce. The idea is that the meat is never exposed to dry heat, and the end result is part crisp and part melting. I need to try the tricks mentioned in the linked recipes for crispier skin. Thanks, dcarch!

One word: Baeckeoffe - Kind of like Alsacian Pot roast or stew. Uses several red meats, root veggies, and Reisling (White wine common to the Alsace region in France). Here's one recipe. I think one could leave out the Juniper berries as I've not seen them in other versions of the recipe. Also, personally I've never used the pigs feet either, but to each his own. Anyway, trust me, white wine goes WELL with red meat!

Here is a link that might be useful: Hubert Keller's Baeckeoffe Recipe

White wine? How about a Bolognese ragu?