The sweetness of the miso balances the complexity of Hazy Little Thing IPA’ s bitter notes. The apples compliment the beer’s fruit forward flavor, while the caramelization of the pork enhance its malt characters.
This is a great recipe for people who are just getting their grill game going. Not only is it easy as pie to master, but the combination of grilled pork and mostarda is a showstopper. Mostarda is a sweet-and-savory condiment made with fruit, herbs, and spices that goes great not only with grilled meats but also rich cheeses. Mostarda can be stored for months in the refrigerator, so go ahead and make a big batch so you always have some on hand when you fire up the grill.
Cooking the pork in two batches ensures that it caramelizes and takes on a delicious brown crust.
Gather up everything there is to love about Vietnamese food and put it in one dish and you'd probably have this salad.
Preheat the oven to 400°F.
It turns out organic beeswax is 100 percent safe to eat. Wax is a particularly dense lipid, akin to animal fat, butter fat and cholesterol. Like those other fats, it is loaded with calories: 12.7 kcal per gram (as compared to beef tallow at 9 kcal per gram). But unlike tallow and all those other fattening fats, beeswax provides us with nada nutrition, including calories.
For casual entertaining, the tapas experience translates well to the small home kitchen. One delicious hot tapas classic easily made at home is called pinchos Moruños, or Moorish skewers, essentially small kebabs of pork marinated in Arabic (Moorish) spices and grilled, usually on a hot steel plancha. Because most Muslim Arabs wouldn’t eat pork, one presumes the original dish was lamb. It’s anyone’s guess how it evolved into this ubiquitous tapa selection in Christian Spain. Nevertheless, now it means pork seasoned with garlic, cumin, coriander, pimentón and sometimes oregano. Once skewered, they need only about 5 minutes on a hot griddle.
Serve the pork and green beans with a medium-bodied red wine, like a luscious Italian Ripasso di Valpolicella by Tommasi, Masi or St. Stefano, or a Chianti Classico. Make dynamite sandwiches by thin-slicing any leftover tenderloin.