Perfect Pairings: Asian Pork Belly Skewers & Emily May Rosé

The Asian Pork Belly Skewers & Mango Slaw

This recipe offers a sumptuous pairing for the Emily May Rosé, ideal for a delightful dinner. This dish marries the savoury sweetness of pork belly marinated in hoisin, kecap manis, and soy with the fresh zest of a mango slaw.

Prepped in 22 minutes and cooked in 8, it’s a swift journey to a gourmet experience. The slaw, a crunchy mix of cabbage, carrot, and mango dressed in lime and honey, contrasts beautifully with the rich, charred pork, echoing the Rosé’s fruity notes.

Raising a Glass to Gran and Gourmet Delights

Let’s spill the wine… not literally, though. Our Emily May Rosé is named after the legendary Gran Emiline May Reschke, a woman who rocked our world until she was 99. Gran was everything from a Scrabble champ to a professional floral artist, and, boy, did she know her way around style and grace. Inspired by her, our Rosé is not just a drink; it’s a celebration of her life’s every fabulous moment.

Not Your Grandma’s Rosé

Buckle up, wine lovers, because our Emily May Rosé is here to flip the script on what you think you know about Rosé. Forget about those overly sweet pink drinks; our Rosé is like diving into a pool of Turkish delight and berries, minus the sugar rush. It’s as if we bottled the essence of summer and gave it a splash of sass.

A bottle of Emily May Rose and a glass of it alongside it with fresh fruit depicting the flavours and a pool in the background.

Skewers & Slaw: The Ultimate Rosé Sidekick

Now, what’s a glass of Rosé without a killer dish to go with it? Enter our Asian Pork Belly Skewers & Mango Slaw—because why settle for ordinary when you can have extraordinary?

This dish is the culinary equivalent of a high-five: quick, punchy, and leaves everyone smiling. It’s like your taste buds and our Rosé were long-lost buddies, finally reuniting for a summer fling.

Let’s Get This Party Started

This isn’t just about mixing up flavours; it’s about mixing fun and friends with a little bit of flair. The pork belly’s rich, savoury goodness, tangled with the slaw’s sweet crunch, creates a taste sensation that’ll have you doing the happy dance. Add to that a glass of Emily May Rosé, and you’re not just eating; you’re embarking on a journey of flavour!

The Pork belly Skewers on a plate with a bottle of Email May Rose alongside it since they pair so well together

From Our Fans

Don’t just take our word for it. Our wine gang is already raving about the wine. Just wait till you pair it with the Asian Pork Belly Skewers.

Sharana said, “Beautiful Rosé. All the wines are lovely, however my fave is the Emily May Rosé. By far the best I’ve ever tried. It goes with everything, and I love the no residual sugar and low sulphur, etc. Love free delivery too”

Jess was also excited and said, “I absolutely love this Rosé; not only is it organic and low sulphur, it tastes great! Very smooth and easy to drink. Highly recommend!!”

We think that our Emily May is the bee’s knees. It’s the kind of Rosé that turns “I don’t really drink wine” into “Pour me another glass!”

Woman holding a bottle of Emily May Rose to the Camera

Are you hungry yet?

Ready to join the ranks of the culinary bold and the Rosé-converted? Hook into the Asian Pork Belly Skewers & Mango Slaw recipe, and be sure to open a bottle of Emily May Rosé while you’re at it. Whether you’re throwing a dinner party or treating yourself to a feast, this pairing is your ticket to a palate-pleasing adventure.

The Ultimate Trio: Wine, Food, and Tunes

You know, we believe that every great meal and exquisite wine deserves the perfect backdrop of music, so it comes as no surprise that we’ve curated a cracking playlist that pairs with it all.

Our specially curated playlist is like the seasoning to your meal – it brings out the flavours, enhances the mood, and transforms a simple dinner and its preparation into a good time. Yes, we have thought of absolutely everything.

From Our Vineyard to Your Feed: Share the Love

Want to spread the rosé cheer? Snap a pic of your delectable dinner and share it with us on social media. Whether you nailed the recipe or ventured off-script to create something uniquely yours, we’re all about celebrating your creations.

Hit us up with your reviews, tweaks, and toast-worthy moments. Use #EmilyMayRose and #koonarawines so we can cheer you on from the vineyard.

Try it now

This isn’t just dinner; it’s a declaration of fun, flavour, and a little bit of fancy. Whether you’re dining solo, with someone special, or hosting the squad, Emily May Rosé and these Asian Pork belly Skewers are about to elevate your evening from mundane to magical.

So, what are you waiting for? It’s time to turn the ordinary into extraordinary. Try it now, and let every sip and bite be a tribute to Gran’s legacy and your impeccable taste.

Close up of the Asian Pork Belly Skewers with mango slaw
The Pork belly Skewers on a plate with a bottle of Email May Rose alongside it since they pair so well together

Asian Pork Belly Skewers & Mango Slaw

The Asian Pork Belly Skewers & Mango Slaw recipe offers a sumptuous pairing for the Emily May Rosé, ideal for a delightful dinner. This dish marries the savory sweetness of pork belly marinated in hoisin, kecap manis, and soy, with the fresh zest of a mango slaw.
Prep Time 22 minutes
Cook Time 8 minutes
Marinating time 1 hour
Total Time 1 hour 30 minutes
Course Dinner, Entree, Main Course
Cuisine Entertaining, Pork, Summer



  • 500 g pork belly

For the Marinade

  • 6 tbsp hoisin
  • 6 tbsp kecap manis
  • 2 tbsp soy
  • 1 tbsp rice vinegar
  • 2 tbsp olive oil

For the Slaw

  • 1 mango
  • 1 cup red cabbage
  • 1 cup white cabbage
  • 1 carrot
  • 2 tbsp lime juice
  • Salt
  • 1 tbsp honey

To Garnish

  • 1 red chilli – sliced finely
  • Coriander
  • Sesame seeds


  • Mix all marinade ingredients together and split it into ¾ & ¼ amounts
  • Remove the skin from the pork belly (you can also ask your butcher)
  • Slice pork belly into ½ inch strips, then Slice the strips into ½ inch pieces so you have small cubes
  • Marinate pork in ¾ of the marinade for 30mins – 4 hours
  • Skewer the pork onto skewers – if using wooden skewers soak them in water for minimum 30mins to stop them burning
  • For the slaw, slice the cabbages thinly using a mandoline or sharp knife and julienne the mango and carrot
  • Heat the BBQ to 250c, once at temprature, Grill the pork for 8 minutes, turning a couple times to char all over
  • Combine all slaw ingredients together, ready to serve up.
  • Drizzle the skewers with the remaining ¼ marinade mix and serve with slaw


  •  Make sure you remove the pork belly skin or else it will be very tough
  • You can also keep the pork as thick cut bacon strips ½ inch thick and grill them whole instead of skewering them
  • Pork belly is great cooked hot/fast but you need to be careful not to overcook it or else it can be very tough
  • Substitute chicken thighs if you aren’t a pork belly fan although this will probably convert you!
  • Grab a ready-made slaw from the shop and just add the mango to speed up the process too!
Keyword Mango, Pork Belly, Slaw, Summer Dining

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