Dunnolly Estate Wines
Established in 1995!

Matty Wilkinson:-

Dunnolly Wine Food Ambassador 

Roast Belly of Pork with Savoy Cabbage, Seared Scallops and Crispy Pancetta -   with   Dunnolly Estate 2012 Chardonnay

You will need to assemble

For the Roast Belly of Pork

  • 2 tablespoons neutral oil such as
  • 800g organic pork belly, skin scored and salted
  • 250ml chicken stock
  • 250ml Dunnolly Estate 2012 Chardonnay 
  • 2 carrots roughly chopped
  • 1 onion roughly chopped
  • 1 celery stalk roughly chopped
  • and, an additional 20g of butter for the pork reduction


  • For the Savoy cabbage
  • 1/2 savoy cabbage fine chiffonade
  • 40g butter
  • 150g Marcona almonds finely chopped
  • 20ml chicken stock
  • flaky sea salt
  • freshly ground pepper

For the Scallops

  • 12 scallops roe removed placed on absorbent paper towel
  • 1 tablespoon olive oil
  • 20ml Dunolly 2012 Chardonnay
  • 20g butter
  • flaky sea salt

For the Pancetta

8 slices pancetta placed on a wire rack on an oven tray and grilled each side until crispy and set aside on absorbent paper towel 


  1. Preheat your oven to 160 degrees Celsius.
  2. Pour oil into roasting pan and place pork skin side down, place over high heat and cook until skin has turned golden and started to crisp up.
  3. Turn the pork, add Dunnolly Estate Chardonnay, chicken stock, carrot, onion and celery and roast in the oven 1 ½ hours.  Remove from oven and rest then strain and discard vegetables reserving liquid.
  4. To prepare the savoy cabbage heat butter in a medium saucepan and add the cabbage seasoning well.  Cook until tender and add the chicken stock and almonds.
  5. For the sauce reduce reserved liquid from the pork in a small saucepan with any juice from the rested pork. When concentrated, remove from the heat, whisk in the butter and set aside.
  6. For the scallops, heat oil in a frying pan over a high heat, salt the scallops and sear for 20 seconds on each side.  Add the Dunnolly Estate 2012 Chardonnay and butter. Baste the scallops removed from the heat.

To Serve

To serve, spoon a portion of sauce onto a plate, place pork to one side of the plate and accompany with a serving of the savoy cabbage.  Place 3 scallops on to each serving pork and finally, top with crispy pancetta.

Pour your guests a glass of chilled Dunnolly Estate 2012 Chardonnay and enjoy!

We would love your feedback on our wine and this recipe.  If you would like to share a dish with the Dunnolly Estate community please get in touch or post it on our facebook page at



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