Prime Pairings: Winter 2016


Crispy Pork Belly Ramen

Ingredients

Braising Liquid

  • 3 lbs. skinless pork belly
  • 1/4 cup roasted garlic oil
  • 1 diced onion
  • 1 cup diced apple
  • 1/2 cup fresh chopped basil
  • 1/2 cup fresh chopped cilantro 
  •  Salt and pepper to taste
  • 1 bunch chopped green onions
  • 1 large ginger coin
  • 1/4 cup chopped garlic
  • 1/2 cup white wine vinegar or cider vinegar
  • 1 cup tamari
  • 1 tsp. each chili flakes, coriander, cardamom, cumin seed, peppercorn
  • 2 bay leaves
  • 2 qt. chicken or pork stock (make your own and drink for all sorts of benefits)
  • 1 qt. water
  • Salt and pepper to taste

Final Plating

  •  1 tsp. each garlic, shallot and ginger
  • 2 cups of sliced roasted mushrooms (We like oyster and button mushrooms)
  • 1/4 cup rice wine vinegar
  • 8 oz. fresh uncooked ramen noodles
  • Fresh basil, cilantro and parsley
  • Sriracha (to taste)
  • Sesame seeds
  • Fresh chopped green onion 
©Photo: FATE Brewing

©Photo: FATE Brewing

Pair with

Laimas Kölsch Style Ale
We have paired this dish with our Laimas Kölsch Style Ale. It is very light in body and for this particular seasonal winter pairing,  it’s a bit reminiscent of the lagers typically served with Pho and Ramen.


Directions

Season the pork belly with salt and pepper. Start by getting an oven-safe roasting pan hot. Add roasted garlic oil, then place seasoned pork belly cap down. Adjust heat down and sear for 10 minutes each side. Pull the pork belly from the pan and set to the side. Add all ingredients but the liquids to the pan and caramelize. Deglaze the pan with vinegar and tamari, then bring to a boil. Let simmer 10 minutes. Add stock and water and place pork belly back into pan. Carefully wrap the entire pan in tin foil and place in the oven at 375 degrees for three hours. Once finished cooking, remove the pan from the oven. Set pork belly aside to cool. Place remaining liquids into blender and blend until smooth. Strain with a chinois.

Once the pork belly has cooled, trim excess fat and cut to 1-inch slices. From there,  brown the pork belly in a hot non-stick pan with a bit of oil for 5-6 minutes per side at medium-low heat. 

In a pan, begin to caramelize the garlic, shallots, and ginger for the final plating. Add the roasted mushrooms and deglaze the pan with rice wine vinegar. Add 1.5 qt. of the strained braising liquid, plus a bit of water. Bring to a boil and let simmer for 20 minutes. Add in your desired choice of ramen (two people is 8-12 oz). Cook until desired tenderness. Top with braising liquid and pork belly pieces. Garnish as desired with fresh basil, cilantro, parsley, Sriracha, sesame seeds and chopped green onion. Fry an egg over easy in the pan used to render the pork belly and place on top of the completed dish.
Thanks to FATE Brewing Co. for the recipe and pairing.


Grilled Apple And Prosciutto Arugula Salad

 

Pair with

Breckenridge Autumn Ale
Our fall seasonal combines the malty goodness of a German lager with the clean crispness of an American ale. Brewed with Munich malts and a delicate blend of Bavarian hops, it’s a full-bodied treat with a nutty-sweet middle, a warming alcohol level and notes of toasted grains.

 

Ingredients

  • 1 oz. chopped dates
  • 1/2 Granny Smith apple (grilled and chopped)
  • 2 oz. candied walnuts 
  • 2 oz. thinly sliced prosciutto
  • 1 oz. Haystack Farms Smoked Goat Cheese (crumbled) 
  • 2 oz. balsamic dressing 
  • 4 oz. baby arugula 
©Photo: Angie Wright

©Photo: Angie Wright

Directions

Start with a medium-size mixing bowl and add the arugula, the candied walnuts and a pinch of salt and pepper to your taste. Then add the chopped dates and about 2 ounces of balsamic dressing.

The over-sized bowl should allow for mixing ingredients until fully incorporated. Then you will want to top the salad with pieces of thinly sliced Prosciutto. When it looks nice, add some goat cheese crumbles to finalize the healthy and tasty dish.

Enjoy it with your favorite bread or crackers.
Thanks to the Mainline Ale House for the recipe and pairing.