Starter. Pork belly lettuce wrap with a miso apple and fennel slaw. Paired with the Summer Ale.
We brined the pork belly overnight then finished it off in the broiler until golden brown. We used white miso as a base of the sauce, and tossed it with the fennel. We layered everything and garnished it with micro greens lightly tossed with some olive and oil and citrus.
The Summer Ale paired well with the starter. The heaviness of the pork and miso slaw played nicely with the clean and crispness of the ale.
Main. Pork tenderloin with roasted parsnip and sweet potato puree, and caramelized onion pan jus. Paired with SD Session.
I sous vide the pork tenderloin with a dry rub for 2.5 hours at 141F. I personally like it a little medium rare but I opted for a higher temp and longer duration to get it to medium. I finished the tenderloin on the grill searing each side for 3 minutes to develop that smokey flavor.
For the sauce I caramelized onions and set them aside. I poured the cooking liquid from the sous vide bags, added our Brown Ale and honey, reduced down, and finished off with a stick of butter.
The main paired perfectly with the SD Session. It was smooth and crisp with hints of mango and grapefruit. It held down the heaviness of the dish with each refreshing sip.
Dessert. Coconut tres leches cake with a warm berry compote. Paired with the Summer Ale.
The cake itself didn't have any coconut in it. It was all in the leches. The three milk mix had sweetened condensed and evaporated milk, and coconut milk. It was subtle, but was a nice touch. The warm berry compote had raspberries, blackberries, and blueberries. I wanted it a little tart to counter punch the moist creaminess of the tres leches cake.
The dessert paired nicely with the Summer Ale. It didn't overpower the dessert, and the malty finish of the ale added a nice touch.
Our next session will be in December. I can't reveal them all, but our flag ship brew, Blackout, will be making an appearance. Stay up to date on the blog.
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